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Pickled Crab-Apples
From The national course in home economics, 1917
Serves 8
Presented as published in 1917. 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
561Calories
0 gProtein
143 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories561 kcal
Protein0.1 g
Carbohydrates143 g
Fiber0.9 g
Sugars142 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium2.8 mg
Potassium12 mg
Calcium23 mg
Iron0.2 mg
Magnesium2.1 mg
Phosphorus3.5 mg
Zinc0.1 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Choline0.2 mg
Caffeine0 mg
Water57 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 267. The excerpt below is the record exactly as published.
one-half as much of sugar and one pint of vinegar. Boil sugar and vinegar together, adding a few sticks of cinnamon and a few cloves; boil the strips of cantaloupe in the syrup until they look clear — several hours are required. Seal in jars. Mrs. D. Z. B. PICKLED CRAB-APPLES. Leave on the stem but remove the blossom. To five pounds of fruit add one-half as much sugar, one pint of vinegar, one-half ounce of stick cinnamon and a few cloves
Cook this with the app: pantry check, scaling, and the assistant.