vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cider Apple Jelly
From Miss Parloa's new cook book and marketing guide, 1880
Serves 3
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
699Calories
0 gProtein
168 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories699 kcal
Protein0.2 g
Carbohydrates168 g
Fiber0.8 g
Sugars166 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7.8 mg
Potassium142 mg
Calcium11 mg
Iron0.2 mg
Magnesium7.6 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C6 mg
Vitamin A2.8 mcg
Vitamin E0.2 mg
Vitamin K2.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.6 mcg
Choline4.7 mg
Caffeine0 mg
Water192 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 169. The excerpt below is the record exactly as published.
Cider Apple Jelly. Cut good, ripe apples in quarters, put them in a kettle, and cover them with sweet cider, just from the press. (It should, if possible, be used the day it is made — or, at any rate, before it has worked at all.) Boil until well done, and drain through a, sieve. Do not press it through. Measure PRESERVING. 341 the liquor, and to each pint add one pound of sugar. Boil from twenty minutes to half an hour.
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