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Cider Jelly
From The household cook book, 1902
Serves 9
Presented as published in 1902. 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
641Calories
7 gProtein
155 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories641 kcal
Protein6.9 g
Carbohydrates155 g
Fiber3.5 g
Sugars127 g
Total Fat1.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium374 mg
Potassium133 mg
Calcium131 mg
Iron11 mg
Magnesium18 mg
Phosphorus33 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C26 mg
Vitamin A0.6 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.7 mg
Folate48 mcg
Choline8 mg
Caffeine0 mg
Water260 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 316. The excerpt below is the record exactly as published.
the juice of 4 lemons, and 1 cup of sugar; mix thoroughly and boil, with constant stirring, for about a minute, and stir through a bag of flannel. CIDER JELLY — Take 1| oz. gelatine, the juice of b lemons and the grated rind of 1; add 2 cups cold water and let it stand 1 hour; then add 2^ lbs. loaf sugar, 3 pints boiling water, and 1 pint boiled cider
Cook this with the app: pantry check, scaling, and the assistant.