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Preserved Crabapples
From Mary Jane's cook book, 1916
Serves 3
Presented as published in 1916. 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
697Calories
1 gProtein
181 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories697 kcal
Protein0.6 g
Carbohydrates181 g
Fiber0 g
Sugars151 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium7.8 mg
Potassium298 mg
Calcium33 mg
Iron0.6 mg
Magnesium13 mg
Phosphorus23 mg
Zinc0 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A3 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water277 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 83. The excerpt below is the record exactly as published.
PRESERVED CRABAPPLES. Crabapples. Sugar, 1 pound. Water, 1 pint
Cook this with the app: pantry check, scaling, and the assistant.