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Cider Jelly
From The new practical housekeeping, 1890
Serves 9
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
636Calories
6 gProtein
155 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories636 kcal
Protein5.6 g
Carbohydrates155 g
Fiber3 g
Sugars127 g
Total Fat1.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium371 mg
Potassium146 mg
Calcium121 mg
Iron11 mg
Magnesium17 mg
Phosphorus35 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A0.4 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
Choline7.6 mg
Caffeine0 mg
Water270 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 329. The excerpt below is the record exactly as published.
Cider Jelly. — One package of gelatine, grated rind of one lemon and juice of three ; ada one pint cold water, and let stand one hour ; then add two and one-half pounds loaf sugar, three pints boiling water, and one pint cider
Cook this with the app: pantry check, scaling, and the assistant.