Spiced Crab Apples

Name: Spiced Crab Apples
Ingredients: eight pounds of fruit; four pounds of sugar; one quart vinegar; one-fourth cup whole cloves; one-fourth cup stick cinnamon broken in pieces

From Fifty-two Sunday dinners, 1913

Presented as published in 1913. 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

9052Calories

13 gProtein

2316 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories9052 kcal

Protein13 g

Carbohydrates2316 g

Fiber74 g

Sugars2179 g

Total Fat14 g

Saturated Fat1.9 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat2.3 g

Omega-30.2 g

Cholesterol0 mg

Sodium113 mg

Potassium3729 mg

Calcium753 mg

Iron9.6 mg

Magnesium247 mg

Phosphorus486 mg

Zinc3.3 mg

Copper1.5 mg

Manganese23 mg

Vitamin D0 mcg

Vitamin C146 mg

Vitamin A80 mcg

Vitamin E4.9 mg

Vitamin K69 mcg

Vitamin B61.5 mg

Vitamin B120 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1.1 mg

Niacin (B3)4.1 mg

Folate8.5 mcg

Choline137 mg

Caffeine0 mg

Water4059 g

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 65. The excerpt below is the record exactly as published.

SPICED CRAB APPLES Pick over, wash and drain firm crab apples, do not remove the stems. (Apples must not be too ripe). For eight pounds of fruit allow four pounds of sugar, one quart vinegar, one-fourth cup whole cloves, one-fourth cup stick cinnamon broken in pieces

Cook this with the app: pantry check, scaling, and the assistant.