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Cider Jelly

Name: Cider Jelly
Yield: 9 servings
Ingredients: one and one-half ounces of gelatine; the grated rind of one lemon; the juice of three; one pint of cold water; two and one-half pounds of loaf sugar; three pints of boiling water; one pint of cider

From The new home cook book, 1896

Serves 9

Presented as published in 1896. 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

630Calories

7 gProtein

152 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories630 kcal

Protein6.6 g

Carbohydrates152 g

Fiber1.8 g

Sugars126 g

Total Fat1.2 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.3 g

Cholesterol0 mg

Sodium373 mg

Potassium87 mg

Calcium111 mg

Iron11 mg

Magnesium14 mg

Phosphorus29 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C0.8 mg

Vitamin A0.1 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.6 mg

Folate44 mcg

Choline6.1 mg

Caffeine0 mg

Water233 g

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from The new home cook book (1896), page 107. The excerpt below is the record exactly as published.

CIDEE JELLY. Mrs. George Frost, Detroit. One package of gelatine (one and one-half ounces,) the grated rind of one lemon and the juice of three; add one pint of cold water, and let it stand one hour ; then add two and one-half pounds of loaf sugar, three pints of boil- ing water, and one pint of cider

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