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Plum and Apple Jelly
From The household cook book, 1902
Serves 6
It is very good.
Presented as published in 1902. 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
38Calories
0 gProtein
9 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories38 kcal
Protein0.2 g
Carbohydrates9.2 g
Fiber0.3 g
Sugars7.9 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3.5 mg
Potassium147 mg
Calcium44 mg
Iron0.2 mg
Magnesium4.9 mg
Phosphorus8.7 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline1.4 mg
Caffeine0 mg
Water64 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 365. The excerpt below is the record exactly as published.
PLUM AND APPLE JELLY can be made by using 1 part plum juice to 2 parts sour apple juice
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