Crabapple Jelly
From Selection and preparation of food, 1907
Jelly may be made from a second extraction, or the pulp may be used in the making of fruit butter.
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
218Calories
1 gProtein
58 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories218 kcal
Protein1.2 g
Carbohydrates58 g
Fiber5.9 g
Sugars46 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium0 mg
Potassium408 mg
Calcium23 mg
Iron0.3 mg
Magnesium18 mg
Phosphorus50 mg
Zinc0.2 mg
Copper0.1 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
Water393 g
As published
This recipe was extracted from Selection and preparation of food (1907) by Isabel Bevier, page 20. The excerpt below is the record exactly as published.
Crabapple Jelly. Wash apples (1 lb), remove stems and blossom end, and cut in quarters. Add one-half as much water as fruit. Boil until soft. Mash, pour into jelly bag, and let drip. Measure the juice, add f measure of sugar
Cook this with the app: pantry check, scaling, and the assistant.