Crab Apple Jelly
From La cuisine creole, 1885
Use a silver spoon to avoid darkening the jelly.
Presented as published in 1885. 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
1548Calories
0 gProtein
401 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1548 kcal
Protein0 g
Carbohydrates401 g
Fiber0 g
Sugars401 g
Total Fat1.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium18 mg
Potassium13 mg
Calcium18 mg
Iron0.2 mg
Magnesium5.9 mg
Phosphorus0 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water473 g
As published
This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 87. The excerpt below is the record exactly as published.
CRAB APPLE JBLLT. This îs the best of ail apple jellles. Wash the apples, eut them up, remove ail defects, remove the seeds and the blossom end; but do not pare them. Lay them in j our preservîng-kettle, and cover them with water ; then boil them untîl they are soft, but do not let them mash up from too much boîlîng. Drain off ail the water, and mash the apples with the back of a silver spoon. Put this in a jelly bag, and place a deep dish under it to coUect the juice.. To every pînt of the juice allow a pint of loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.