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Apple Ginger

Name: Apple Ginger
Yield: 4 servings
Ingredients: enough apples to weigh two pounds; one and one-half pounds of light brown sugar; juice and rind of one lemon; one-half ounce of ginger-root; pinch of salt; water enough to keep apples from burning

From Scientific cooking with scientific methods, 1911

Serves 4

This keeps a long time.

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

778Calories

1 gProtein

200 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories778 kcal

Protein1.5 g

Carbohydrates200 g

Fiber3 g

Sugars189 g

Total Fat0.9 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.2 g

Cholesterol14 mg

Sodium57 mg

Potassium437 mg

Calcium156 mg

Iron1.6 mg

Magnesium25 mg

Phosphorus43 mg

Zinc0.2 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C9.3 mg

Vitamin A4.7 mcg

Vitamin E0.2 mg

Vitamin K1.4 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.5 mg

Folate5.5 mcg

Choline17 mg

Caffeine0 mg

Water206 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 157. The excerpt below is the record exactly as published.

Apple Ginger. "Wash, quarter, pare and chop enough apples to weigh two pounds. Put in saucepan with one and one- half pounds of light brown sugar, juice and rind of one lemon, one-half ounce of ginger-root, pinch of salt and water enough to keep apples from burning

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