Jelly from Dried Fruit
From Camp cookery (Kephart), 1910
Can make a second run of jelly from the same apples.
Presented as published in 1910. 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
1091Calories
1 gProtein
284 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1091 kcal
Protein1.2 g
Carbohydrates284 g
Fiber5.9 g
Sugars272 g
Total Fat1.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium2.3 mg
Potassium413 mg
Calcium25 mg
Iron0.4 mg
Magnesium19 mg
Phosphorus50 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A9.1 mcg
Vitamin E0.2 mg
Vitamin K2.7 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate0 mcg
Choline15 mg
Caffeine0 mg
Water393 g
As published
This recipe was extracted from Camp cookery (Kephart) (1910) by Kephart, Horace, page 66. The excerpt below is the record exactly as published.
Jelly from Dried Fruit.— ^l was present when a Southern mountain woman did some "experi- encinV' with nothing to guide her but her own wits. The result was a discovery of prime value to us campers. Here are the details — any one can follow them: Wash one pound of evaporated apples (or com- mon sun-dried apples of the country) in two wa- ters. Cover with boiling water, and put them on to stew. Add boiling water as required to keep them covered. Cook until fruit is soft (about half an hour). Strain oif all the juice (cheesecloth is convenient), and measure it. There will be, prob- ably, a quart. Put this juice on the fire and add half its own measure of granulated sugar
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Cook this with the app: pantry check, scaling, and the assistant.