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Apple Ginger Conserve
From Mary Jane's cook book, 1916
Serves 3
Presented as published in 1916. 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
582Calories
5 gProtein
146 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories582 kcal
Protein5.2 g
Carbohydrates146 g
Fiber13 g
Sugars104 g
Total Fat2.3 g
Saturated Fat1.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol0 mg
Sodium34 mg
Potassium983 mg
Calcium170 mg
Iron9.4 mg
Magnesium115 mg
Phosphorus112 mg
Zinc1.8 mg
Copper0.4 mg
Manganese14 mg
Vitamin D0 mcg
Vitamin C55 mg
Vitamin A7.8 mcg
Vitamin E0.2 mg
Vitamin K2.1 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.6 mg
Folate11 mcg
Choline32 mg
Caffeine0 mg
Water300 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 88. The excerpt below is the record exactly as published.
APPLE GINGER CONSERVE. Apples, 1 quart. Lemon rind, 1. Brown sugar. Preserved ginger, 1 small cup. Vinegar.
Cook this with the app: pantry check, scaling, and the assistant.