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Jellied Apples
From The Times cook book, no. 2, 1905
Serves 6
Keeps well for several days.
Presented as published in 1905. 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
25Calories
0 gProtein
7 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories25 kcal
Protein0.1 g
Carbohydrates6.6 g
Fiber0.8 g
Sugars5.1 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium1.7 mg
Potassium31 mg
Calcium11 mg
Iron0.1 mg
Magnesium2.1 mg
Phosphorus3.8 mg
Zinc0 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C1.2 mg
Vitamin A0.7 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Choline1.1 mg
Caffeine0 mg
Water65 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 122. The excerpt below is the record exactly as published.
JELLIED APPLES. Miss C. L. Pooley, 1826 South Hope street, Los Angeles. —Butter a quart pudding dish, fill it with layers of thinly sliced sour apples, sprinkling a tablespoon of sugar and a saltspoon of cin namon, or other flavoring, between every two layers. At the last, pour over the whole a teacup of cold water
Cook this with the app: pantry check, scaling, and the assistant.