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Crab-apple Jelly
From Cookery for every household, 1914
Serves 7
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
498Calories
1 gProtein
131 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories498 kcal
Protein1.4 g
Carbohydrates131 g
Fiber6.7 g
Sugars117 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium1.1 mg
Potassium468 mg
Calcium27 mg
Iron0.4 mg
Magnesium21 mg
Phosphorus57 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A10 mcg
Vitamin E0.3 mg
Vitamin K3.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate0 mcg
Choline18 mg
Caffeine0 mg
Water464 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 755. The excerpt below is the record exactly as published.
Crab-apple Jelly 8 lbs. crab apples. 4 qts. water. Preserving sugar
Cook this with the app: pantry check, scaling, and the assistant.