Apple Preserve

Name: Apple Preserve
Ingredients: ten pounds of apples; one pint of water; eight pounds of pounded sugar; two ounces of ground ginger; the juice and grated rind of four or five lemons

From Ransom's family receipt book, 1885, 1885

Presented as published in 1885. 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

16454Calories

22 gProtein

4273 gCarbs

21 gFat

Full nutrition (34 nutrients)

Calories16454 kcal

Protein22 g

Carbohydrates4273 g

Fiber78 g

Sugars4092 g

Total Fat21 g

Saturated Fat2.6 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat2.6 g

Omega-30.1 g

Cholesterol0 mg

Sodium74 mg

Potassium5460 mg

Calcium446 mg

Iron19 mg

Magnesium350 mg

Phosphorus658 mg

Zinc4.9 mg

Copper2.1 mg

Manganese21 mg

Vitamin D0 mcg

Vitamin C394 mg

Vitamin A96 mcg

Vitamin E2.9 mg

Vitamin K28 mcg

Vitamin B62.4 mg

Vitamin B120 mcg

Thiamin (B1)1 mg

Riboflavin (B2)1.4 mg

Niacin (B3)10 mg

Folate51 mcg

Choline198 mg

Caffeine0 mg

Water4768 g

As published

This recipe was extracted from Ransom's family receipt book, 1885 (1885) by D. Ransom, Son & Co, page 16. The excerpt below is the record exactly as published.

PPLE PRESERVE.— Peel and weigh ten pounds of apples; stew them in a pan, with one pint of water; when they are quite tender put in eight pounds of pounded sugar, two ounces of ground ginger, the juice and grated rind of four or five lemons

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