Jelly, Apple
From The handy dictionary of cookery, 1890
Test by dropping a little on a cold plate.
Presented as published in 1890. 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
1396Calories
0 gProtein
362 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1396 kcal
Protein0.5 g
Carbohydrates362 g
Fiber2.3 g
Sugars358 g
Total Fat1.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3.4 mg
Potassium169 mg
Calcium12 mg
Iron0.3 mg
Magnesium8.2 mg
Phosphorus20 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7.2 mg
Vitamin A3.6 mcg
Vitamin E0.1 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline6.1 mg
Caffeine0 mg
Water156 g
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 57. The excerpt below is the record exactly as published.
Jelly, Apple. Pare and core some fresh apples, slice them into a pre- serving pan, with enough water to cover them, boil till quite tender ; then strain off the juice through muslin ; to each pint of juice add three-quarters of a pound of loaf sugar
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