Crab Apple Preserves
From Jane Hamilton's recipes, 1909
Preserve early in October when apples are firm.
Presented as published in 1909. 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
1964Calories
1 gProtein
510 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1964 kcal
Protein1.2 g
Carbohydrates510 g
Fiber5.9 g
Sugars498 g
Total Fat2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium33 mg
Potassium427 mg
Calcium56 mg
Iron0.5 mg
Magnesium29 mg
Phosphorus50 mg
Zinc0.3 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A9.1 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
Water1339 g
As published
This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 33. The excerpt below is the record exactly as published.
a quart of water. After making the syrup, boil the peppers in it for fifteen minutes, then put them in a jar and pour the syrup on them. Every other day pour off the syrup, boil it, and pour it back on the peppers; con- tinue until the syrup is thick enough. Sea- son with extract of lemon or mace. The peppers may require rather more than fif- teen minutes for boiling in water and in the syrup. (146) JANE HAMILTON'S RECIPES CRAB APPLE. Pare the crab apples and weigh them. To a pound of fruit put a pound of sugar
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