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Apple Ginger (For Dessert)
From The Toronto Cook Book, 1915
Serves 6
Keep in a dry place.
Presented as published in 1915. 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
658Calories
0 gProtein
171 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories658 kcal
Protein0.5 g
Carbohydrates171 g
Fiber2.1 g
Sugars166 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium5.7 mg
Potassium160 mg
Calcium13 mg
Iron0.2 mg
Magnesium9.7 mg
Phosphorus18 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C6.3 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)0.2 mg
Folate0.5 mcg
Choline6.5 mg
Caffeine0 mg
Water253 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 169. The excerpt below is the record exactly as published.
Apple Ginger (For Dessert) Two pounds of any kind of hard apples, two pounds of loaf sugar, one and a half pints of water, one ounce of tincture of ginger
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