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Jellied Baked Apples
From Mary Jane's cook book, 1916
Serves 6
Presented as published in 1916. 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
115Calories
2 gProtein
29 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories115 kcal
Protein2.4 g
Carbohydrates29 g
Fiber2.7 g
Sugars23 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium6.6 mg
Potassium188 mg
Calcium16 mg
Iron0.3 mg
Magnesium11 mg
Phosphorus23 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A3.7 mcg
Vitamin E0.2 mg
Vitamin K2.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate4.2 mcg
Choline8.1 mg
Caffeine0 mg
Water172 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 57. The excerpt below is the record exactly as published.
JELLIED BAKED APPLES. Medium-sized apples, 6. Lemon juice. Gelatine, V± box. Sugar. Cloves.
Cook this with the app: pantry check, scaling, and the assistant.