Crab Apple Jelly
From Cooking in the elementary schools, January, 1922, 1922
Use a tart apple and cut into small pieces. Cover jelly with paraffin.
Presented as published in 1922. 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
173Calories
1 gProtein
46 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories173 kcal
Protein1 g
Carbohydrates46 g
Fiber4.7 g
Sugars36 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium0 mg
Potassium324 mg
Calcium18 mg
Iron0.3 mg
Magnesium14 mg
Phosphorus40 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A7.2 mcg
Vitamin E0.2 mg
Vitamin K2.2 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
Choline12 mg
Caffeine0 mg
Water312 g
As published
This recipe was extracted from Cooking in the elementary schools, January, 1922 (1922) by Chicago (Ill.). Board of Education. Education Division., page 12. The excerpt below is the record exactly as published.
CRAB APPLE JELLY L A\'ash and quarter apples. 2. Remove cores only when necessary. 3. Meas- ure and add an equal amount of wate
Cook this with the app: pantry check, scaling, and the assistant.