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Crab-Apple Jelly
From Twentieth century home cook book, 1905
Serves 5
Presented as published in 1905. 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
518Calories
1 gProtein
135 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories518 kcal
Protein1 g
Carbohydrates135 g
Fiber4.6 g
Sugars126 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3.7 mg
Potassium320 mg
Calcium21 mg
Iron0.3 mg
Magnesium15 mg
Phosphorus39 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A7 mcg
Vitamin E0.2 mg
Vitamin K2.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline12 mg
Caffeine0 mg
Water400 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 35. The excerpt below is the record exactly as published.
Crab- Apple Jelly. — Select fresh, sound fruit, not more than fully ripe. Place one gallon of the fruit in an earthen or porcelain kettle and add one pint of water. Heat slowly until it boils. Continue to cook slowly until the fruit begins to come to pieces, then turn off the juice immediately, pressing the fruit gently back in the kettle as long as the liquor will run off clear. Then strain twice through a fine cloth strainer. Add one pound of the best white sugar for every pound of the juice
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