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Spiced Crabapple Jelly
From Good Things to Eat as Suggested by Rufus, 1911
Serves 8
Presented as published in 1911. 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
14Calories
0 gProtein
4 gCarbs
0 gFat
Full nutrition (25 nutrients)
Calories14 kcal
Protein0 g
Carbohydrates3.7 g
Sugars3.1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.1 mg
Potassium6.1 mg
Calcium0.6 mg
Iron0 mg
Magnesium0.2 mg
Phosphorus0.5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0.3 mg
Vitamin A0.1 mcg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Water2.5 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 77. The excerpt below is the record exactly as published.
SPICED CRABAPPLE JELLY— With crabapples still on hand a nice spiced jelly can be made to serve with meats. Cook the apples without peeling until tender. Strain through a jelly PRESERVES, PICKLES, RELISHES 115 bag, add vinegar to taste with cloves and cinnamon. Cook twen- ty minutes, add an equal quantity of sugar
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