Cider Jelly

Name: Cider Jelly
Ingredients: one package of Cox's gelatine; one pint of cold water; one pint of cider; one quart of boiling water; two pounds of best granulated sugar; a pinch of ground cinnamon; the juice of two lemons; the grated peel of one

From Statesmen's dishes; and how to cook them, 1890

Excellent dish, especially in sickness where stimulants are prohibited.

Presented as published in 1890. 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

4492Calories

43 gProtein

1094 gCarbs

8 gFat

Full nutrition (33 nutrients)

Calories4492 kcal

Protein43 g

Carbohydrates1094 g

Fiber27 g

Sugars917 g

Total Fat8.5 g

Saturated Fat0.9 g

Monounsaturated Fat0.8 g

Polyunsaturated Fat2.1 g

Cholesterol0 mg

Sodium2265 mg

Potassium1063 mg

Calcium864 mg

Iron67 mg

Magnesium125 mg

Phosphorus226 mg

Zinc1.6 mg

Copper0.9 mg

Manganese1.8 mg

Vitamin D0 mcg

Vitamin C235 mg

Vitamin A5 mcg

Vitamin E0.6 mg

Vitamin K0 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)1.5 mg

Riboflavin (B2)1.5 mg

Niacin (B3)16 mg

Folate299 mcg

Choline54 mg

Caffeine0 mg

Water1953 g

As published

This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 31. The excerpt below is the record exactly as published.

CIDER JELLY. BY MRS. D. J. BREWER. (Wife of Associate Justioe of Supreme Court.) jjAKE one package of Cox's gelatine ; dissolve it in one pint of cold water. When it is % thoroughly dissolved add one pint of cider and one quart of boiling water, (the cider must be sweet, and the very best;) to this add, also, two pounds of best granulated sugar, a pinch of ground cinnamon, the juice of two lemons, and the grated peel of one

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