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Ginger Apples
From Consult me, 1902
Serves 12
American or Ribstone apples are best.
Presented as published in 1902. 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
658Calories
0 gProtein
171 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories658 kcal
Protein0.5 g
Carbohydrates171 g
Fiber2.1 g
Sugars166 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium4.5 mg
Potassium159 mg
Calcium12 mg
Iron0.2 mg
Magnesium9.3 mg
Phosphorus18 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C6.3 mg
Vitamin A3 mcg
Vitamin E0.1 mg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0.5 mcg
Choline6.5 mg
Caffeine0 mg
Water214 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 21. The excerpt below is the record exactly as published.
4 lb. of apples add 4 lb, of sugar, 1 quart of water, and 2 oz. of the best essence of ginger. First pare the fruit, cutting out every particle of core ; then shape it so as to resemble the small kind of pre- served ginger. Boil the sugar and water together for twenty-five minutes until it is a nice syrup ; then put in the apple, but be sure and do not stir it too much. Add the essence of ginger ; if 2 oz. be insufficient, add more. It will take nearly an hour to boil, until it becomes yellow and transparent. There will be some that will not clear ; put them by themselves, as they will spoil the appearance of the rest. It .will re- quire skimming. American or Ribstone apples are the best to use. This is an excellent substitute for preserved foreign ginger. APPLE
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Cook this with the app: pantry check, scaling, and the assistant.