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Jelly for Cake
From The encyclopaedia of practical cookery, 1892
Serves 1
Presented as published in 1892. 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
212Calories
2 gProtein
57 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories212 kcal
Protein1.6 g
Carbohydrates57 g
Fiber5.1 g
Sugars46 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium2.3 mg
Potassium301 mg
Calcium35 mg
Iron0.7 mg
Magnesium15 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 encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 156. The excerpt below is the record exactly as published.
Jelly for Cake. — Peel and core one large apple, pound, and mix with it 1 breakfast-cupful of caster sugar and the grated peel and strained juice of one lemon
Cook this with the app: pantry check, scaling, and the assistant.