Jellied Apples
From The home science cook book, 1902
Presented as published in 1902. 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
535Calories
3 gProtein
142 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories535 kcal
Protein2.9 g
Carbohydrates142 g
Fiber14 g
Sugars113 g
Total Fat1.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium0 mg
Potassium972 mg
Calcium54 mg
Iron0.8 mg
Magnesium43 mg
Phosphorus119 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C43 mg
Vitamin A22 mcg
Vitamin E0.5 mg
Vitamin K6.5 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1 mg
Folate0 mcg
Choline37 mg
Caffeine0 mg
Water936 g
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 4. The excerpt below is the record exactly as published.
Jellied Apples. Pare and scoop out the center of fine apples, set in a baking pan, put three seeded raisins or candied cherries in each cavity with one teaspoon of sugar
Cook this with the app: pantry check, scaling, and the assistant.