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Apple Preserves

Name: Apple Preserves
Yield: 3 servings
Ingredients: equal quantities of good brown sugar and of apples; equal quantities of good brown sugar and of apples; allowing to every three pounds a pint of water; the grated peel of one or two lemons; two or three pieces of white ginger

From The household (of the Detroit free press), 1886

Serves 3

This preserve will keep for years.

Presented as published in 1886. 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

663Calories

1 gProtein

173 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories663 kcal

Protein1.1 g

Carbohydrates173 g

Fiber5.5 g

Sugars163 g

Total Fat0.3 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium49 mg

Potassium392 mg

Calcium182 mg

Iron1.4 mg

Magnesium26 mg

Phosphorus27 mg

Zinc0.2 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C49 mg

Vitamin A4 mcg

Vitamin E0.2 mg

Vitamin K0.9 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.4 mg

Folate5.8 mcg

Choline11 mg

Caffeine0 mg

Water318 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 491. The excerpt below is the record exactly as published.

APPLE PRESERVES. Weigh equal quantities of good brown sugar and of apples ; peel, core and mince them small ; boil the sugar, allowing to every three pounds a pint of water ; skim it well and boil it pretty thick ; then add the apples, the grated peel of one or two lemons, and two or three pieces of white ginger

Cook this with the app: pantry check, scaling, and the assistant.