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Crabapple Sweet Pickle
From Superior cook book, 1905
Serves 20
Recipe by Mrs. Walters.
Presented as published in 1905. 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
620Calories
1 gProtein
159 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories620 kcal
Protein1.3 g
Carbohydrates159 g
Fiber5.2 g
Sugars145 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium57 mg
Potassium305 mg
Calcium50 mg
Iron2.1 mg
Magnesium17 mg
Phosphorus41 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A6.7 mcg
Vitamin E0.2 mg
Vitamin K2.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate6.7 mcg
Choline12 mg
Caffeine0 mg
Water340 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 114. The excerpt below is the record exactly as published.
Crabapple Sweet Pickle. Woigli 14 pounds of crab apples and measure out 1 quart of vinegar and S pounds of u'ranulated sugar. Put the apples in a kettle witli a pint of boiling neater and stew gently for 10 minutes. Drain, remove the apples from the kettle and then put them back in layers, s|;)rinkle each layer with sugar, bring to a boil. Have reatly the boiling vinegar, into which has been stirred 3 tablespoonfuls of broken stick cinnamon and whole cloves and 1 tablespoonful of ground mace
Cook this with the app: pantry check, scaling, and the assistant.