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Crab Apples, Siberian (to preserve whole)
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for one pint of preserved fruit.
Presented as published in 1892. 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
747Calories
29 gProtein
157 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories747 kcal
Protein29 g
Carbohydrates157 g
Fiber3.4 g
Sugars151 g
Total Fat3.5 g
Saturated Fat0.7 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1 g
Omega-30.1 g
Cholesterol123 mg
Sodium494 mg
Potassium625 mg
Calcium207 mg
Iron2.4 mg
Magnesium81 mg
Phosphorus372 mg
Zinc5.8 mg
Copper1.1 mg
Manganese6.3 mg
Vitamin D0 mcg
Vitamin C4.8 mg
Vitamin A4 mcg
Vitamin E0.9 mg
Vitamin K14 mcg
Vitamin B60.3 mg
Vitamin B1214 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.4 mg
Folate72 mcg
Choline3.7 mg
Caffeine0 mg
Water204 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 413. The excerpt below is the record exactly as published.
rab Apples, Siberian (to preserve ■whole).— liub the crabs with a piece of flannel till they are quite clean, but do not break the skin. Prick each one with a needle to prevent its bursting with the heat of the syrup. Simmer lialf a dozen cloves and some whole ginger in a lueakfast-cupful of water till the flavour is ex- tracted. IStrain the liquid, and boil it for ten minutes -with one pound of loaf sugar. Skim it carefully, then put with it a pint of crabs
Cook this with the app: pantry check, scaling, and the assistant.