Crabapple Jelly
From My best 250 recipes, 1907
Quince and apple jelly may be made in the same way.
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
2252Calories
7 gProtein
589 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories2252 kcal
Protein7.3 g
Carbohydrates589 g
Fiber0 g
Sugars226 g
Total Fat6.2 g
Saturated Fat0.9 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat1.6 g
Cholesterol0 mg
Sodium96 mg
Potassium3524 mg
Calcium386 mg
Iron6.6 mg
Magnesium147 mg
Phosphorus272 mg
Zinc0.2 mg
Copper1.4 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C145 mg
Vitamin A36 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.8 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water3322 g
As published
This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 20. The excerpt below is the record exactly as published.
CRABAPPLE JELLY Wash and core sufficient crabapples to make four pounds; put them in a porcelain-lined kettle with two quarts of cold water; bring to boiling point, cook for twenty minutes ; drain in the jelly- bag for two or three hours. Measure the liquid ; to each pint allow half a pound of sugar.
Cook this with the app: pantry check, scaling, and the assistant.