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Crab Apple Preserve
From The Toronto Cook Book, 1915
Serves 3
Presented as published in 1915. 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
800Calories
0 gProtein
208 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories800 kcal
Protein0.4 g
Carbohydrates208 g
Fiber2 g
Sugars204 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium4.3 mg
Potassium141 mg
Calcium12 mg
Iron0.2 mg
Magnesium7.4 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C6 mg
Vitamin A3 mcg
Vitamin E0.1 mg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline5.1 mg
Caffeine0 mg
Water210 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 164. The excerpt below is the record exactly as published.
Crab Apple Preserve Place apples whole in preserving kettle, being careful not to break off stems; just cover with water; cook very gently until skin will peel off; drain, peel and core; the cores must be taken out very carefully with a small, silver knife so as not to break apple or remove stem, or, if preferred, the cores may be left in, one way being quite as nice as the other; now weigh, allowing one and a quarter pound of sugar and a half pint of water to each pound of crab apples
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