Mould of Apple Jelly

Name: Mould of Apple Jelly
Ingredients: 1 ft. finely flavored apples; 3 ounces of sugar; 1/2 pint of water; the grated rind and juice of one lemon; 1 ounce of gelatine; dissolved in a gill of water

From 365 desserts, 1900

Presented as published in 1900. 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

469Calories

26 gProtein

101 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories469 kcal

Protein26 g

Carbohydrates101 g

Fiber11 g

Sugars89 g

Total Fat0.6 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium73 mg

Potassium170 mg

Calcium161 mg

Iron1.2 mg

Magnesium25 mg

Phosphorus23 mg

Zinc0.3 mg

Copper0.7 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C129 mg

Vitamin A3 mcg

Vitamin E0.3 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.4 mg

Folate22 mcg

Choline19 mg

Caffeine0 mg

Water440 g

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 55. The excerpt below is the record exactly as published.

Mould of Apple Jelly. Peel and cut up 1 ft. finely flavored ap- ples, (weighed after they are peeled) put them in a pan with 3 ounces of sugar, ^ pint of water, and the grated rind and juice of one lemon. When cooked to a pulp pass through a strainer, and stir in 1 ounce of gelatine, dissolved in a gill of water

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