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Crab Apple Jelly
From The Henderson cook book, 1914
Serves 12
Recipe attributed to Mrs. C. M. Cooper.
Presented as published in 1914. 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
137Calories
0 gProtein
36 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories137 kcal
Protein0 g
Carbohydrates36 g
Fiber0.2 g
Sugars35 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.3 mg
Potassium16 mg
Calcium1.2 mg
Iron0 mg
Magnesium0.8 mg
Phosphorus1.8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0.6 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 82. The excerpt below is the record exactly as published.
CRAB APPLE JELLY. Cover the apples with water, boil until perfectly tender; mash and strain through coarse cloth, and to every pint of liquor allow 1 pint of sugar
Cook this with the app: pantry check, scaling, and the assistant.