Apple Ginger
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Will remain good for some time if kept in a dry place.
Presented as published in 1902. 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
3951Calories
3 gProtein
1025 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories3951 kcal
Protein3 g
Carbohydrates1025 g
Fiber12 g
Sugars997 g
Total Fat4.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium34 mg
Potassium959 mg
Calcium80 mg
Iron1.3 mg
Magnesium58 mg
Phosphorus109 mg
Zinc0.6 mg
Copper0.5 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C38 mg
Vitamin A18 mcg
Vitamin E0.5 mg
Vitamin K5.5 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1 mg
Folate3.1 mcg
Choline39 mg
Caffeine0 mg
Water1518 g
As published
This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 93. The excerpt below is the record exactly as published.
APPLE GINGER. (a DESSERT DISH). Two pounds of any kind of hard apples, two pounds of loaf-sngar, one and one-half pints of water, one ounce of tincture of ginger
Cook this with the app: pantry check, scaling, and the assistant.