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Cider Jelly Pie
From The Rural cook book, 1907
Serves 2
This is a tested old-fashioned recipe.
Presented as published in 1907. 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
565Calories
2 gProtein
136 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories565 kcal
Protein2 g
Carbohydrates136 g
Fiber1.4 g
Sugars107 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium306 mg
Potassium266 mg
Calcium176 mg
Iron9 mg
Magnesium23 mg
Phosphorus32 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.1 mg
Folate33 mcg
Choline5.6 mg
Caffeine0 mg
Water211 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 31. The excerpt below is the record exactly as published.
Cider Jelly Pie. — This ts a tested old-fashioned recipe. A half pint of boiled cider, a cupful of brown sugar, a cupful of boiling water and two tablespoonfuls of cornstarch
Cook this with the app: pantry check, scaling, and the assistant.