Windfall Jelly
From The "Queen" cookery books: Pickles and Preserves, 1902
An excellent and economical recipe.
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
2287Calories
9 gProtein
575 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories2287 kcal
Protein8.5 g
Carbohydrates575 g
Fiber18 g
Sugars525 g
Total Fat11 g
Saturated Fat2.8 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat2 g
Omega-30.2 g
Cholesterol111 mg
Sodium272 mg
Potassium882 mg
Calcium273 mg
Iron5.9 mg
Magnesium118 mg
Phosphorus180 mg
Zinc1.6 mg
Copper0.4 mg
Manganese18 mg
Vitamin D0.3 mcg
Vitamin C24 mg
Vitamin A15 mcg
Vitamin E3.2 mg
Vitamin K46 mcg
Vitamin B60.4 mg
Vitamin B120.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.1 mg
Folate38 mcg
Choline76 mg
Caffeine0 mg
Water1427 g
As published
This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 24. The excerpt below is the record exactly as published.
Windfall Jelly. — Wipe and stalk any small apples, windfalls, &c., but do not peel or core them, and cut out all bruised or decayed parts. Three parts fill a pot with them, with enough cold water to well cover them, and cook them to a pulp. Drain off as in preceding recipes till all the juice is extracted. Weigh this, and to each quart add lib. sugar, six or seven cloves, a saltspoonful of grated nutmeg, a little stick cinnamon (tied up in muslin), and the thinly-pared rind and juice of half a lemon
Cook this with the app: pantry check, scaling, and the assistant.