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Crabapple Jelly
From The Cook County cook book, 1912
Serves 8
Squeeze the bag for second quality jelly.
Presented as published in 1912. 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
99Calories
0 gProtein
26 gCarbs
0 gFat
Full nutrition (25 nutrients)
Calories99 kcal
Protein0 g
Carbohydrates26 g
Sugars25 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.3 mg
Potassium6.6 mg
Calcium0.8 mg
Iron0 mg
Magnesium0.3 mg
Phosphorus0.5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0.3 mg
Vitamin A0.1 mcg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Water2.5 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 344. The excerpt below is the record exactly as published.
CRABAPPLE JELLY. — Remove blossoms and any imperfec- tions in the crabapple; wash and cut in pieces. Nearly cover with cold water and cook slowly until soft. Drain in bag. Use the juice which drips through for perfectly clear jelly; then squeeze the bag for second quality. To 1 cup of juice use 1 cup of heated sugar
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