Crab Apple Jelly
From The "Queen" cookery books: Pickles and Preserves, 1902
A little lemon juice may be added at the end.
Presented as published in 1902. 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
2401Calories
1 gProtein
623 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories2401 kcal
Protein1.2 g
Carbohydrates623 g
Fiber5.9 g
Sugars612 g
Total Fat2.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium9.2 mg
Potassium421 mg
Calcium32 mg
Iron0.6 mg
Magnesium21 mg
Phosphorus50 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A9.1 mcg
Vitamin E0.2 mg
Vitamin K2.7 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate0 mcg
Choline15 mg
Caffeine0 mg
Water512 g
As published
This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 24. The excerpt below is the record exactly as published.
Crab Apple Jelly.- — This can he made exactly like apple jelly, only reducing the water considerably, say a gill to the pound of fruit
Cook this with the app: pantry check, scaling, and the assistant.