Apple Ginger Preserves

Name: Apple Ginger Preserves
Ingredients: Tie a little ginger root in a muslin bag; Make a syrup with 1 cup of this water; 1½ cups sugar; juice of half a lemon; to 1 pound of apples

From Most for your money cookbook, 1938

Presented as published in 1938. 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

1406Calories

2 gProtein

367 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories1406 kcal

Protein1.7 g

Carbohydrates367 g

Fiber6.3 g

Sugars350 g

Total Fat1.9 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol0 mg

Sodium11 mg

Potassium545 mg

Calcium40 mg

Iron0.6 mg

Magnesium29 mg

Phosphorus60 mg

Zinc0.3 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C66 mg

Vitamin A9.1 mcg

Vitamin E0.4 mg

Vitamin K2.7 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.5 mg

Folate25 mcg

Choline22 mg

Caffeine0 mg

Water744 g

As published

This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 105. The excerpt below is the record exactly as published.

APPLE GINGER PRESERVES Tie a little ginger root in a muslin bag and boil in clear water until the water is well flavored. Make a syrup with i cup of this water, iy2 cups sugar and juice of half a lemon, to i pound of apples

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