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Crab Apple Jelly
From The farm cook & rule book, 1923
Serves 8
Presented as published in 1923. 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
27Calories
0 gProtein
7 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories27 kcal
Protein0.2 g
Carbohydrates7.3 g
Fiber0.7 g
Sugars5.7 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0 mg
Potassium51 mg
Calcium2.8 mg
Iron0 mg
Magnesium2.3 mg
Phosphorus6.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2.3 mg
Vitamin A1.1 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline1.9 mg
Caffeine0 mg
Water49 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 44. The excerpt below is the record exactly as published.
Crab Apple Jelly- Make as apple jelly, using crab apples instead of the apples.
Cook this with the app: pantry check, scaling, and the assistant.