Jellied Apples
From Trinity cook book, 1925
Serve slightly warm.
Presented as published in 1925. 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
387Calories
3 gProtein
102 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories387 kcal
Protein2.8 g
Carbohydrates102 g
Fiber14 g
Sugars73 g
Total Fat2.9 g
Saturated Fat0.7 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol0 mg
Sodium42 mg
Potassium801 mg
Calcium131 mg
Iron2.3 mg
Magnesium68 mg
Phosphorus95 mg
Zinc0.7 mg
Copper0.3 mg
Manganese9.3 mg
Vitamin D0 mcg
Vitamin C29 mg
Vitamin A16 mcg
Vitamin E1.7 mg
Vitamin K26 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.9 mg
Folate3.8 mcg
Choline30 mg
Caffeine0 mg
Water626 g
As published
This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 3. The excerpt below is the record exactly as published.
JELLIED APPLES Pare and core nice tart apples and stick two or three cloves in each; put into a baking pan with a good deal of sugar and half fill with hot water
Cook this with the app: pantry check, scaling, and the assistant.