Crab Apple Jelly

Name: Crab Apple Jelly
Ingredients: Crab apple jelly is made in the same way as the apple jelly, but the fruit is simply wiped off and quartered

From Cookery for little girls, 1910

Presented as published in 1910. 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

500Calories

1 gProtein

124 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories500 kcal

Protein0.7 g

Carbohydrates124 g

Fiber2 g

Sugars87 g

Total Fat0.1 g

Saturated Fat0 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium58 mg

Potassium139 mg

Calcium36 mg

Iron0.9 mg

Magnesium7.2 mg

Phosphorus34 mg

Zinc0.1 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C16 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.1 mg

Folate20 mcg

Choline18 mg

Caffeine0 mg

Water55 g

As published

This recipe was extracted from Cookery for little girls (1910) by Olive Hyde Foster, page 40. The excerpt below is the record exactly as published.

CRAB APPLE JELLY Crab apple jelly is made in the same way as the apple jelly, but the fruit is simply wiped off and quartered

Cook this with the app: pantry check, scaling, and the assistant.