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Jelly (Apple)
From Recipes for the million, 1891
Serves 9
Presented as published in 1891. 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
427Calories
1 gProtein
112 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories427 kcal
Protein1.3 g
Carbohydrates112 g
Fiber6.3 g
Sugars99 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium3 mg
Potassium445 mg
Calcium28 mg
Iron0.4 mg
Magnesium21 mg
Phosphorus54 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A9.6 mcg
Vitamin E0.3 mg
Vitamin K2.9 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate2.2 mcg
Choline17 mg
Caffeine0 mg
Water505 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 117. The excerpt below is the record exactly as published.
JELLY (APPLE). — Take about two dozen apples, pare and core them, and boil in a pint and a half of water till quite tender ; strain the liquor, and to every pint add a pound of fine sugar, a little cinnamon, and a few drops of lemon juice
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