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Plum-Apple Jelly
From Buckeye cookery, 1892
Serves 6
A nice proportion is one part plums to two parts apples.
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
55Calories
0 gProtein
15 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories55 kcal
Protein0.4 g
Carbohydrates15 g
Fiber1.5 g
Sugars12 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0 mg
Potassium123 mg
Calcium6.1 mg
Iron0.1 mg
Magnesium5.5 mg
Phosphorus14 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C6.1 mg
Vitamin A6.3 mcg
Vitamin E0.1 mg
Vitamin K2.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate1.3 mcg
Choline3.6 mg
Caffeine0 mg
Water101 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 103. The excerpt below is the record exactly as published.
Plum-apple jelly may be made by preparing the juice of apples a and plums as above (a nice proportion is one part plums to two _ parts apples; for instance, one peck of plums to two pecks apples) ;_ - then mixing the juice and finish without flavoring. The marmar : lade is made in the same way as above. Some add a little ginger” root to it. One bushel of apples
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