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Apple Ginger
From The Ideal cook book, 1899
Serves 5
Great care must be taken that the apples do not break.
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
790Calories
1 gProtein
205 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories790 kcal
Protein0.6 g
Carbohydrates205 g
Fiber2.5 g
Sugars199 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2.7 mg
Potassium191 mg
Calcium12 mg
Iron0.3 mg
Magnesium10 mg
Phosphorus22 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7.5 mg
Vitamin A3.6 mcg
Vitamin E0.1 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate0.6 mcg
Choline7.8 mg
Caffeine0 mg
Water167 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 122. The excerpt below is the record exactly as published.
Apple Ginger—lIngredients—2 Ibs. white sugar, 2 lbs. hard | apples, nearly I qt. water, 1 oz. of tincture of ginger
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