Photo: Matheus Cenali
Estimated Nutrition (whole recipe, rough)
108
Calories
1g
Protein
1g
Fat
28g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Apple | 1 medium (182g) | 95 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two quarts
- one bushel of sour apples
- cinnamon
- cloves
Directions
1
Take one bushel of sour apples (do not peel), wash them, cut out the cores and decayed spots, put into a tin boiler (kept for the purpose), and boil until tender ; run them through a sieve, return to the boiler with water in which they were cooked and let boil for an hour till as thick as apple sauce ; add cinnamon, cloves and brown sugar to suit the taste, two quarts or a little more of apple jelly ; after cooking a little longer, put while hot into jars.
By Goff, May Perrin, [from old catalog] ed ·
Recipe sourced from
internet_archive