Cider Jelly

Name: Cider Jelly
Ingredients: two pounds of sugar; one pint of clear sweet cider; one pint of cold water; one package of gelatine; the juice of two lemons; grated peel of one; one quart of boiling water; a good pinch of cinnamon

From Cooks in clover, 1889

Presented as published in 1889. 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

4345Calories

41 gProtein

1074 gCarbs

8 gFat

Full nutrition (33 nutrients)

Calories4345 kcal

Protein41 g

Carbohydrates1074 g

Fiber16 g

Sugars911 g

Total Fat8.2 g

Saturated Fat0.8 g

Monounsaturated Fat0.8 g

Polyunsaturated Fat2 g

Cholesterol0 mg

Sodium2235 mg

Potassium554 mg

Calcium696 mg

Iron65 mg

Magnesium86 mg

Phosphorus175 mg

Zinc1.1 mg

Copper0.8 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C106 mg

Vitamin A2 mcg

Vitamin E0.4 mg

Vitamin K0 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)1.4 mg

Niacin (B3)16 mg

Folate286 mcg

Choline46 mg

Caffeine0 mg

Water1423 g

As published

This recipe was extracted from Cooks in clover (1889), page 54. The excerpt below is the record exactly as published.

Cider Jelly. — Two pounds of sugar, one pint of clear sweet cider, one pint of cold water, one pack- age of gelatine, the juice of two lemons, and grated peel of one, one quart of boiling water, and a good pinch of cinnamon

Cook this with the app: pantry check, scaling, and the assistant.