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Apple Ginger

Name: Apple Ginger
Yield: 3 servings
Ingredients: A quarter of a pound of ginger root; three pints of cold, dear water; three-quarters of a pound of sugar to every pound of apples; the juice of two lemons; the yellow peel cut in shreds

From The Rural cook book, 1907

Serves 3

Presented as published in 1907. 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

502Calories

2 gProtein

131 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories502 kcal

Protein1.9 g

Carbohydrates131 g

Fiber6.2 g

Sugars117 g

Total Fat0.9 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium28 mg

Potassium304 mg

Calcium83 mg

Iron1 mg

Magnesium32 mg

Phosphorus28 mg

Zinc0.3 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C80 mg

Vitamin A1.7 mcg

Vitamin E0.3 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.5 mg

Folate16 mcg

Choline17 mg

Caffeine0 mg

Water589 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 93. The excerpt below is the record exactly as published.

Apple Ginger.— Tie a little ginger root in a bag. A quarter of a pound will do for eight pounds of apples. Fut the bag of ginger into three pints of cold, dear water. When the water is highly flavored add about three-quarters of a pound of sugar to every pound of apples. The three pints of water will be sufEcient for six pounds of sugar. Add the juice of two lemons, laying aside the yellow peel cut in shreds

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