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Crab Apple Jelly
From The complete cook book, 1900
Serves 2
Always dip jelly out with a silver spoon.
Presented as published in 1900. 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
990Calories
1 gProtein
258 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories990 kcal
Protein1.2 g
Carbohydrates258 g
Fiber5.8 g
Sugars246 g
Total Fat1.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium2 mg
Potassium409 mg
Calcium24 mg
Iron0.4 mg
Magnesium19 mg
Phosphorus49 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A9 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
Water390 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 134. The excerpt below is the record exactly as published.
CRAB APPLE JELLY. This is the best of all apple jellies. Wash the apples, cut them up, remove all defects, remove the seeds and the blossom end, but do not pare them. Lay them in your preserve kettle, and cover them with water; then boil them until they are soft, but do not let them mash up from too much boiling. Drain off all 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 collect the juice. To every pint of the juice allow a pint of loaf sugar
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