Crab Apple Jelly
From Cooks in clover, 1889
Presented as published in 1889. 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
1833Calories
0 gProtein
475 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1833 kcal
Protein0.5 g
Carbohydrates475 g
Fiber2.3 g
Sugars471 g
Total Fat1.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium4.5 mg
Potassium171 mg
Calcium14 mg
Iron0.4 mg
Magnesium8.6 mg
Phosphorus20 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7.2 mg
Vitamin A3.6 mcg
Vitamin E0.1 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline6.1 mg
Caffeine0 mg
Water156 g
As published
This recipe was extracted from Cooks in clover (1889), page 54. The excerpt below is the record exactly as published.
Crab Apple Jelly. — Pick and wash a peck of crab apples, put them in a preserve kettle and cover them with water; boil them to the consistency of sauce, and strain through a flannel bag; measure and boil the juice fifteen minutes, skinning care- fully; having heated the sugar in the oven, — one pound for every pint of juice
Cook this with the app: pantry check, scaling, and the assistant.