To Preserve Crab Apples, Green
From La cuisine creole, 1885
Use minimal water as apples are pre-boiled.
Presented as published in 1885. 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
1964Calories
1 gProtein
510 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1964 kcal
Protein1.2 g
Carbohydrates510 g
Fiber5.9 g
Sugars498 g
Total Fat2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium12 mg
Potassium420 mg
Calcium34 mg
Iron0.5 mg
Magnesium22 mg
Phosphorus50 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A9.1 mcg
Vitamin E0.2 mg
Vitamin K2.7 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate0 mcg
Choline15 mg
Caffeine0 mg
Water630 g
As published
This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 86. The excerpt below is the record exactly as published.
TO PRESERVE CRAB APPLES^ GREEN. Wash the apples and boil them in a very little water, cover them with vine leaves, while on the fire sîmmer- ing, and they wîU then be very yellow. Take them out and spread them on a large dish to cool. Pare and core them, put them back in the kettle, with f resh leaves to cover them. Hang them over the fire, or on the stove in a preservîng kettle until they are green ; then take them 0ut of the pot,^ let them cool, weigh them, and allow a pound of sugar to a pound of fruit
Cook this with the app: pantry check, scaling, and the assistant.