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Crab Apple Marmalade
From Fruit recipes, 1907
Serves 5
Other fruits may be used together for marmalade.
Presented as published in 1907. 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
559Calories
2 gProtein
145 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories559 kcal
Protein2 g
Carbohydrates145 g
Fiber5.9 g
Sugars135 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium0.9 mg
Potassium522 mg
Calcium25 mg
Iron0.5 mg
Magnesium23 mg
Phosphorus58 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C28 mg
Vitamin A36 mcg
Vitamin E0.6 mg
Vitamin K13 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate9 mcg
Choline12 mg
Caffeine0 mg
Water386 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 21. The excerpt below is the record exactly as published.
CRAB APPLE MARMALADE Cook crab apples and sweet or wild plums separately till soft, when rub through colander and measure. To each three quarts of crab apple allow one quart of the plum. Mix and weigh and allow one pound sugar
Cook this with the app: pantry check, scaling, and the assistant.