vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
CraV-apple Preserves
From The new practical housekeeping, 1890
Serves 3
Use a skim to remove scum while boiling.
Presented as published in 1890. 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
735Calories
0 gProtein
191 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories735 kcal
Protein0.1 g
Carbohydrates191 g
Fiber0.1 g
Sugars189 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium4.6 mg
Potassium39 mg
Calcium6.3 mg
Iron0.1 mg
Magnesium3.4 mg
Phosphorus2.7 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate6.7 mcg
Choline1.7 mg
Caffeine0 mg
Water110 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 469. The excerpt below is the record exactly as published.
CraV-apple Preserves. — Procure the red Siberian Crao select- ing those that are nearly perfect, leaving the stems on, and put in preserving kettle with enough warm water to cover. Heat slowly to boiling, and simmer until skins break. Drain and skim them; then, with a pen-knife, extract the cores through the blossom ends. Weigh and allow a pound and a quarter of sugar and a cup water to every pound frmt. Boil water and sugar together untu semn 644 PRESERVES. ■ ceases to rise, skimming well ; put in fruit, cover kettle, and simmer until the apples are a clear red and tender. Take out with a skim- mer and spread upon dishes to cool and harden ; add to the syrup the juice of one lemon
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.