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Crabapple Marmalade
From The Cook County cook book, 1912
Serves 20
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
780Calories
1 gProtein
202 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories780 kcal
Protein1.3 g
Carbohydrates202 g
Fiber0.4 g
Sugars154 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium47 mg
Potassium672 mg
Calcium176 mg
Iron2 mg
Magnesium31 mg
Phosphorus43 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C26 mg
Vitamin A4.7 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate3.2 mcg
Choline4.4 mg
Caffeine0 mg
Water194 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 345. The excerpt below is the record exactly as published.
CRABAPPLE MARMALADE.— Quarter and core 10 lbs. of crabapples, add 7 lbs. of brown sugar and 3 lemons
Cook this with the app: pantry check, scaling, and the assistant.