vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Spiced Crabapple Jelly
From Mary Jane's cook book, 1916
Serves 8
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
197Calories
0 gProtein
51 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories197 kcal
Protein0.1 g
Carbohydrates51 g
Fiber0.6 g
Sugars50 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium2.4 mg
Potassium11 mg
Calcium11 mg
Iron0.2 mg
Magnesium2.3 mg
Phosphorus1.1 mg
Zinc0 mg
Copper0 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.2 mcg
Vitamin E0.1 mg
Vitamin K1.1 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
Water3.3 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 81. The excerpt below is the record exactly as published.
SPICED CRABAPPLE JELLY. Cover crab apples with equal parts of vinegar and water, cutting apples in halves and discarding any decayed portions. Add a bag of whole cloves, allspice and cinnamon. Boil till apples are tender and strain over night in a jelly bag. Use a pint of sugar
Cook this with the app: pantry check, scaling, and the assistant.