Plum and Apple Jelly

Name: Plum and Apple Jelly
Ingredients: Use equal parts of plum and apple juice.; Use equal parts of plum and apple juice.

From Domestic science, principles and application, 1914

Presented as published in 1914. 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

144Calories

1 gProtein

34 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories144 kcal

Protein0.6 g

Carbohydrates34 g

Fiber0.8 g

Sugars32 g

Total Fat0.5 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium12 mg

Potassium393 mg

Calcium22 mg

Iron1 mg

Magnesium20 mg

Phosphorus31 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C95 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K2.7 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.6 mg

Folate5.6 mcg

Choline2.2 mg

Caffeine0 mg

Water224 g

As published

This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 89. The excerpt below is the record exactly as published.

Plum and Apple Jelly Method. — Use equal parts of plum and apple juice.

Cook this with the app: pantry check, scaling, and the assistant.