Jellied Apples
From Canadian cook book, 1924
Presented as published in 1924. 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
1187Calories
12 gProtein
298 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories1187 kcal
Protein12 g
Carbohydrates298 g
Fiber22 g
Sugars192 g
Total Fat2 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol0 mg
Sodium294 mg
Potassium901 mg
Calcium268 mg
Iron9.4 mg
Magnesium58 mg
Phosphorus115 mg
Zinc1.2 mg
Copper0.5 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C179 mg
Vitamin A17 mcg
Vitamin E0.7 mg
Vitamin K4.5 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.1 mg
Folate57 mcg
Choline42 mg
Caffeine0 mg
Water930 g
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 81. The excerpt below is the record exactly as published.
JELLIED APPLES. }4 4 apples. 2 T. Ac. sugar. ^ c. ^ c. boiling water. Piece Thin shavings of 3^ lemon rind. L Make a syrup of sugar, water and lemon rind; boil 3 mins., remove rind. DESSERTS 265 2. Wipe, quarter, core and pare apples; cut in eighths. 3. Cook apples slowly in syrup until clear; lift out care- fully; measure syrup, add water to make it up to l}/2 c. {^3 c. individual). 1 T. 1 tb. 1 tb. 1 tb. gelatine. }4 c. cold water. 13^ c. apple syrup. 3 tb. lemon juice. 4. Make as Lemon Jelly; when partly set, mould apple sections in the jelly. JELLIED PRUNES. 3 }/2 lb. prunes. c. 3 c. cold water. 2 tb. 1 c. sugar. IT. 2 tb. gelatine
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