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Apple Ginger
From The New century cook book, 1899
Serves 3
Mrs. W. A. Lowell
Presented as published in 1899. 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
793Calories
1 gProtein
205 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories793 kcal
Protein0.7 g
Carbohydrates205 g
Fiber2 g
Sugars199 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium53 mg
Potassium398 mg
Calcium165 mg
Iron1.5 mg
Magnesium24 mg
Phosphorus25 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C6.2 mg
Vitamin A3 mcg
Vitamin E0.1 mg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate2.2 mcg
Choline10 mg
Caffeine0 mg
Water136 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The New century cook book (1899), page 67. The excerpt below is the record exactly as published.
Apple Ginger. Weigh sour apples before paring. To one pound apples, take one or one and one-fourth pounds of brown sugar (as the apples are more or less soun. Pare, core and cut in dice. Make a syrup of the sugar, skim and add one tablespoon of strong extract of Jamaica ginger
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