Jellied Apples
From The Elm City cook book, 1896
Serve with whipped cream.
Presented as published in 1896. 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
1425Calories
2 gProtein
371 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1425 kcal
Protein1.6 g
Carbohydrates371 g
Fiber5.1 g
Sugars360 g
Total Fat1.6 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium5.4 mg
Potassium307 mg
Calcium38 mg
Iron0.9 mg
Magnesium16 mg
Phosphorus36 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C60 mg
Vitamin A4.6 mcg
Vitamin E0.2 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate11 mcg
Choline11 mg
Caffeine0 mg
Water245 g
As published
This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 20. The excerpt below is the record exactly as published.
JHLLIED APPLES. Pare medium sized tart apples, cut the core out, leaving them whole; make a syrup, allowing three fourths pound sugar to a pound of fruit; when sugar comes to a boil put in the fruit and let cook until clear, but remains whole. Add to boiling syrup au few sticks cinnamon, and a lemon sliced thin
Cook this with the app: pantry check, scaling, and the assistant.