Jellied Apples
From Dainty recipes, 1950
Presented as published in 1950. 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
4484Calories
13 gProtein
1153 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories4484 kcal
Protein13 g
Carbohydrates1153 g
Fiber33 g
Sugars1021 g
Total Fat7.7 g
Saturated Fat0.8 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.7 g
Cholesterol0 mg
Sodium1082 mg
Potassium2088 mg
Calcium419 mg
Iron34 mg
Magnesium117 mg
Phosphorus304 mg
Zinc1.6 mg
Copper0.7 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C86 mg
Vitamin A43 mcg
Vitamin E1.1 mg
Vitamin K13 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1.2 mg
Niacin (B3)9.9 mg
Folate128 mcg
Choline86 mg
Caffeine0 mg
Water2257 g
As published
This recipe was extracted from Dainty recipes (1950) by N.C.). Circle Five St. Peter's Episcopal Church (Charlotte, page 5. The excerpt below is the record exactly as published.
JELLIED APPLES _ Twelve medium sized apples ; four cups sugar ; two cups boil- ing water
Cook this with the app: pantry check, scaling, and the assistant.