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Apple Ginger

Name: Apple Ginger
Yield: 5 servings
Ingredients: two and a half pounds of sour apples; one and a half pounds light brown sugar; juice and rind of one and a half lemons; one-half ounce of ginger root; enough water to prevent apples from burning

From Soyer's standard cookery, 1912

Serves 5

Apple ginger may be kept for several weeks.

Presented as published in 1912. 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

637Calories

1 gProtein

166 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories637 kcal

Protein1.2 g

Carbohydrates166 g

Fiber3.8 g

Sugars156 g

Total Fat0.4 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium40 mg

Potassium439 mg

Calcium134 mg

Iron1.3 mg

Magnesium25 mg

Phosphorus36 mg

Zinc0.2 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C25 mg

Vitamin A4.8 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)0.4 mg

Folate5 mcg

Choline13 mg

Caffeine0 mg

Water275 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 220. The excerpt below is the record exactly as published.

Apple Ginger. Wipe, quarter, core, pare and chop two and a half pounds of sour apples. Put in a stewpan and add one and a half pounds light brown sugar, the juice and rind of one and a half lemons, one-half ounce of ginger root, a few grains salt, and enough water to prevent apples from burning

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