Crab Apple Jelly
From The Ocklye cookery book, 1909
Presented as published in 1909. 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
5270Calories
21 gProtein
1390 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories5270 kcal
Protein21 g
Carbohydrates1390 g
Fiber100 g
Sugars1184 g
Total Fat13 g
Saturated Fat2.3 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat3.4 g
Omega-30.1 g
Cholesterol0 mg
Sodium142 mg
Potassium6702 mg
Calcium491 mg
Iron7.6 mg
Magnesium343 mg
Phosphorus815 mg
Zinc4.1 mg
Copper2.3 mg
Manganese15 mg
Vitamin D0 mcg
Vitamin C288 mg
Vitamin A145 mcg
Vitamin E5.4 mg
Vitamin K72 mcg
Vitamin B62.7 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)2.1 mg
Niacin (B3)6.9 mg
Folate5.4 mcg
Choline252 mg
Caffeine0 mg
Water6238 g
As published
This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 44. The excerpt below is the record exactly as published.
CRAB APPLE JELLY Ingredients Two gallons of crab apples. Loa! sugar. Four cloves. Water. An inch of cinnamon. Put the crab apples into a preserving pan and cover them with cold water; add the cloves and cinnamon, and boil them slowly till they become a soft pulp. Pass it through a jelly bag, previously scalded, and to each pint of juice add one pound of good loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.