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Crab Apple Jelly
From The Henderson cook book, 1914
Serves 2
Recipe attributed to Mrs. C. M. Cooper.
Presented as published in 1914. 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
865Calories
0 gProtein
224 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories865 kcal
Protein0.4 g
Carbohydrates224 g
Fiber4.1 g
Sugars220 g
Total Fat1.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium3.7 mg
Potassium155 mg
Calcium11 mg
Iron0.4 mg
Magnesium5.7 mg
Phosphorus14 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A3.4 mcg
Vitamin E0.1 mg
Vitamin K1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate1.7 mcg
Choline5.8 mg
Caffeine0 mg
Water146 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 82. The excerpt below is the record exactly as published.
CRAB APPLE JELLY. Cover the apples with water, boil until perfectly tender; mash and strain through coarse cloth, and to every pint of liquor allow 1 pint of sugar
Cook this with the app: pantry check, scaling, and the assistant.