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Pickled Crab-Apples
From The art of German cooking and baking, 1922
Serves 2
Then close the jars tightly and treat them as in No. 1.
Presented as published in 1922. 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
454Calories
0 gProtein
115 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories454 kcal
Protein0.1 g
Carbohydrates115 g
Fiber1.3 g
Sugars113 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium6.1 mg
Potassium15 mg
Calcium33 mg
Iron0.3 mg
Magnesium3.6 mg
Phosphorus4 mg
Zinc0.1 mg
Copper0 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.4 mcg
Vitamin E0.1 mg
Vitamin K0.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.2 mcg
Choline0.3 mg
Caffeine0 mg
Water175 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 163. The excerpt below is the record exactly as published.
PICKLED CRAB-APPLES. 1 lb. of crab-apples % cup of vinegar % lb. of sugar 1 cup of water 1 stick of cinnamon
Cook this with the app: pantry check, scaling, and the assistant.