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Preserved Crab Apples
From The Rural cook book, 1907
Serves 8
Presented as published in 1907. 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
273Calories
0 gProtein
71 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories273 kcal
Protein0 g
Carbohydrates71 g
Fiber0 g
Sugars71 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.6 mg
Potassium1.7 mg
Calcium1.6 mg
Iron0 mg
Magnesium0.5 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water30 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 96. The excerpt below is the record exactly as published.
Preserved Crab Apples. — The apples should be very ripe. Wash them well in cold water; put them into a porcelain-lined kettle and just cover with boiling water. Let them cook very gently until you can remove the skins easily. Drain them, peel and carefully remove the cores, but do not break the apples or remove the stems. Weigh them, allowing one and one-quarter pound of sugar to a pound of fruit ; allow a cupful of water
Cook this with the app: pantry check, scaling, and the assistant.