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Apple Preserves
From Buckeye cookery, 1892
Serves 2
Well-flavored fruit that is not easily broken in cooking should be used. The ginger may be omitted if disliked.
Presented as published in 1892. 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
768Calories
1 gProtein
200 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories768 kcal
Protein0.7 g
Carbohydrates200 g
Fiber3.3 g
Sugars193 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium119 mg
Potassium221 mg
Calcium26 mg
Iron0.3 mg
Magnesium12 mg
Phosphorus26 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A4.5 mcg
Vitamin E0.1 mg
Vitamin K1.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate1.7 mcg
Choline9.4 mg
Caffeine0 mg
Water334 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 137. The excerpt below is the record exactly as published.
APPLE PRESERVES. Take three-quarters of a pound sugar to each pound apples; make a syrup of the sugar and water in which root ginger (bruised and BG Coie oT OAS TE) PRES RR Vig ol ee wc hte ee _ tied in a bag) has been boiled until the strength is well extracted, add a little lemon-juice or sliced lemon
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