Cider Jelly

Name: Cider Jelly
Ingredients: one box gelatine; one pint cold water; one pint boiling water; one quart cider; one pint sugar; the grated rind and juice of two lemons

From Mother Hubbard's cupboard, 1887

Presented as published in 1887. 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

2157Calories

10 gProtein

504 gCarbs

4 gFat

Full nutrition (33 nutrients)

Calories2157 kcal

Protein9.7 g

Carbohydrates504 g

Fiber11 g

Sugars411 g

Total Fat4.2 g

Saturated Fat0.4 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat1.1 g

Cholesterol0 mg

Sodium1149 mg

Potassium1110 mg

Calcium440 mg

Iron35 mg

Magnesium98 mg

Phosphorus175 mg

Zinc1 mg

Copper0.2 mg

Manganese2.7 mg

Vitamin D0 mcg

Vitamin C106 mg

Vitamin A2 mcg

Vitamin E0.3 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.7 mg

Niacin (B3)8.1 mg

Folate150 mcg

Choline23 mg

Caffeine0 mg

Water1932 g

As published

This recipe was extracted from Mother Hubbard's cupboard (1887), page 21. The excerpt below is the record exactly as published.

CIDER JELLY. One box gelatine dissolved in one pint cold water. In twenty minutes add one pint boiling water, then one quart cider and one pint sugar (granulated), and the grated rind and juice of two lemons

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