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Apple Ginger
From The home cook book, 1905
Serves 5
Presented as published in 1905. 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
635Calories
1 gProtein
165 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories635 kcal
Protein1.1 g
Carbohydrates165 g
Fiber3.8 g
Sugars156 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium41 mg
Potassium426 mg
Calcium134 mg
Iron1.3 mg
Magnesium24 mg
Phosphorus35 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
Folate4.7 mcg
Choline12 mg
Caffeine0 mg
Water272 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 195. The excerpt below is the record exactly as published.
APPLE GINGER Pare two and a half pounds of sour apples, core and chop them coarse. Put in a saucepan with a pound and a half of brown sugar, the rind and juice of one and a half lemons, half an ounce of ginger-root and one cup of cold water
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