Stewed Crab Apples

Name: Stewed Crab Apples
Ingredients: Wash a quart of crab apples; stew twenty minutes in one pint hot water; Add one cup sugar

From Physical culture cook book, 1901

Presented as published in 1901. 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

1206Calories

2 gProtein

315 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories1206 kcal

Protein2.4 g

Carbohydrates315 g

Fiber12 g

Sugars292 g

Total Fat1.8 g

Saturated Fat0.2 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.3 g

Cholesterol0 mg

Sodium16 mg

Potassium818 mg

Calcium61 mg

Iron0.7 mg

Magnesium41 mg

Phosphorus99 mg

Zinc0.5 mg

Copper0.3 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C36 mg

Vitamin A18 mcg

Vitamin E0.4 mg

Vitamin K5.4 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.8 mg

Folate0 mcg

Choline31 mg

Caffeine0 mg

Water1252 g

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 44. The excerpt below is the record exactly as published.

Stewed Crab Apples. — Wash a quart of crab apples, and stew twenty minutes in one pint hot water. Add one cup sugar

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