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Canned Crab Apples
From The Institute cook book, 1913
Serves 8
Presented as published in 1913. 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
452Calories
1 gProtein
118 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories452 kcal
Protein0.9 g
Carbohydrates118 g
Fiber4.4 g
Sugars109 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium4.3 mg
Potassium306 mg
Calcium21 mg
Iron0.3 mg
Magnesium15 mg
Phosphorus37 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A6.7 mcg
Vitamin E0.2 mg
Vitamin K2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline11 mg
Caffeine0 mg
Water410 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 139. The excerpt below is the record exactly as published.
CANNED CRAB APPLES 3 quarts apples 3 cups sugar 1 quart water
Cook this with the app: pantry check, scaling, and the assistant.