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Jellied Apples
From Miss Parloa's kitchen companion, 1887
Serves 5
Presented as published in 1887. 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
497Calories
4 gProtein
128 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories497 kcal
Protein3.6 g
Carbohydrates128 g
Fiber5.2 g
Sugars117 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium11 mg
Potassium355 mg
Calcium30 mg
Iron0.4 mg
Magnesium18 mg
Phosphorus44 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C25 mg
Vitamin A7.4 mcg
Vitamin E0.2 mg
Vitamin K2.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate3 mcg
Choline14 mg
Caffeine0 mg
Water472 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 376. The excerpt below is the record exactly as published.
Jellied Apples. Use two quarts of nice, tart apples, peeled, quartered, and cored, two cupfuls of sugar, a lemon, half a package of gelatine, and one pint and a half of water
Cook this with the app: pantry check, scaling, and the assistant.