Jellied Apple
From Lillian Massey school recipes, 1913
Presented as published in 1913. 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
546Calories
9 gProtein
130 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories546 kcal
Protein9 g
Carbohydrates130 g
Fiber16 g
Sugars43 g
Total Fat2.8 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol0 mg
Sodium1081 mg
Potassium305 mg
Calcium439 mg
Iron33 mg
Magnesium45 mg
Phosphorus79 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C135 mg
Vitamin A3 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.3 mg
Folate144 mcg
Choline22 mg
Caffeine0 mg
Water495 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 67. The excerpt below is the record exactly as published.
JELLIED APPLE. Cole apple. 1-6 c. boiling water. 1 tbsp. sugar. 2 sheets gelatine. i tbsp. cold water. + c. boiling water. 2 tbsp. sugar. Thin shaving lemon rind. 1 tbsp. lemon juice. Core, pare and cut apple into four sections. Cook in syrup, as for Apple Compote, until clear. Make Lemon Jelly of remaining ingredients. Chill a small mould, pour in a little jelly and turn around until surface is lightly coated. Arrange sections of apple in mould, and when set, pour in remaining jelly. Chill, unmould. Serve with cream and sugar. 108 JELLIED PRUNES. 2 sheets gelatine. 2 tbsp. sugar. 1 tbsp. cold water
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