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Stewed Crab Apples
From How we cook in Tennessee .., 1906
Serves 2
Presented as published in 1906. 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
48Calories
0 gProtein
13 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories48 kcal
Protein0.3 g
Carbohydrates13 g
Fiber1.3 g
Sugars10 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.4 mg
Potassium90 mg
Calcium5.4 mg
Iron0.1 mg
Magnesium4.1 mg
Phosphorus11 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C4 mg
Vitamin A2 mcg
Vitamin E0.1 mg
Vitamin K0.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline3.4 mg
Caffeine0 mg
Water99 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 125. The excerpt below is the record exactly as published.
Stewed Crab Apples. — Wash well, put into stew kettle with just a little water
Cook this with the app: pantry check, scaling, and the assistant.