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Spiced Apple Jelly
From Farm and home cook book and housekeeper's assistant, 1907
Serves 10
Presented as published in 1907. 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
198Calories
0 gProtein
52 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories198 kcal
Protein0.4 g
Carbohydrates52 g
Fiber3.3 g
Sugars46 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium8.9 mg
Potassium56 mg
Calcium62 mg
Iron0.7 mg
Magnesium10 mg
Phosphorus6.9 mg
Zinc0.2 mg
Copper0 mg
Manganese2.5 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A1 mcg
Vitamin E0.4 mg
Vitamin K5.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1 mcg
Choline1.8 mg
Caffeine0 mg
Water16 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 160. The excerpt below is the record exactly as published.
Spiced Apple Jelly For V2 pk sour apples allow 2 pts vinegar, 1 pt water, 1% ozs stick cinnamon, and 1 oz whole cloves. Boil all together, and drain through a jelly bag over night. For every pt juice allow 1 lb sugar
Cook this with the app: pantry check, scaling, and the assistant.