Dried-Apple Jelly

Name: Dried-Apple Jelly
Ingredients: 1 pound of evaporated apples; 1^ quarts of water; 1 pound of sugar (2 cups)

From Camp cookery (Milam, for Boy Scouts), 1918

This makes 1 pint of jelly.

Presented as published in 1918. 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

1766Calories

1 gProtein

459 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories1766 kcal

Protein1.2 g

Carbohydrates459 g

Fiber5.9 g

Sugars447 g

Total Fat1.9 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium40 mg

Potassium428 mg

Calcium62 mg

Iron0.5 mg

Magnesium31 mg

Phosphorus50 mg

Zinc0.3 mg

Copper0.3 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C18 mg

Vitamin A9.1 mcg

Vitamin E0.2 mg

Vitamin K2.7 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.4 mg

Folate0 mcg

Choline15 mg

Caffeine0 mg

Water1575 g

As published

This recipe was extracted from Camp cookery (Milam, for Boy Scouts) (1918) by Ava B. Milam, page 24. The excerpt below is the record exactly as published.

Dried-Apple Jelly 1 pound of evaporated apples. 84 Stew apples in 1^ quarts of water, remove apples and use as sauce. There should be left 1 quart of hot juice. Into it put 1 pound of sugar (2 cups)

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