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Crab Apples Preserved
From Harper's cook book encyclopædia, 1902
Serves 2
Beautiful jelly can be made with the juice of these apples.
Presented as published in 1902. 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
489Calories
0 gProtein
127 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories489 kcal
Protein0.3 g
Carbohydrates127 g
Fiber1.4 g
Sugars124 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium8.2 mg
Potassium104 mg
Calcium14 mg
Iron0.1 mg
Magnesium7.1 mg
Phosphorus12 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C4.4 mg
Vitamin A2.2 mcg
Vitamin E0.1 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline3.7 mg
Caffeine0 mg
Water332 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 324. The excerpt below is the record exactly as published.
lavor a pint of water by boiling in it a small stick of cinna- mon, a bit of white ginger, and three or four cloves. Strain these off, and make into a syrup by boiling in it x/2 lb. of white sugar. Let it remain until cold. Take a pint of the little apples
Cook this with the app: pantry check, scaling, and the assistant.