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Apple Ginger I

Name: Apple Ginger I
Yield: 5 servings
Ingredients: Sour apples 2½ pounds; ¼ ounce ginger root; 1½ pounds light brown sugar; Few grains salt; Juice and rind ½ lemons; Water

From Boston Cooking-School cook book, 1896

Serves 5

Apple Ginger may be kept for several weeks.

Presented as published in 1896. 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

636Calories

1 gProtein

164 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories636 kcal

Protein1.1 g

Carbohydrates164 g

Fiber3 g

Sugars156 g

Total Fat0.5 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.1 g

Cholesterol5.5 mg

Sodium1012 mg

Potassium394 mg

Calcium126 mg

Iron1.2 mg

Magnesium22 mg

Phosphorus35 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C9.2 mg

Vitamin A4.6 mcg

Vitamin E0.1 mg

Vitamin K1.4 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.4 mg

Folate3 mcg

Choline14 mg

Caffeine0 mg

Water200 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 308. The excerpt below is the record exactly as published.

APPLE GINGER I Sour apples V4 ounce ginger root 11% pounds light brown sugar Few grains salt Juice and rind 14% lemons Water

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