Green Ginger Preserve
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
This was a favorite preserve of Martha Washington.
Presented as published in 1904. 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
16511Calories
58 gProtein
4179 gCarbs
35 gFat
Full nutrition (33 nutrients)
Calories16511 kcal
Protein58 g
Carbohydrates4179 g
Fiber64 g
Sugars3675 g
Total Fat35 g
Saturated Fat6.4 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat4.9 g
Cholesterol0 mg
Sodium506 mg
Potassium13268 mg
Calcium601 mg
Iron21 mg
Magnesium1395 mg
Phosphorus1080 mg
Zinc11 mg
Copper7.6 mg
Manganese7.4 mg
Vitamin D0 mcg
Vitamin C159 mg
Vitamin A0 mcg
Vitamin E8.3 mg
Vitamin K3.2 mcg
Vitamin B65.1 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1.1 mg
Niacin (B3)24 mg
Folate349 mcg
Choline914 mg
Caffeine0 mg
Water4397 g
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 46. The excerpt below is the record exactly as published.
green ginger prepared in the following manner was a favorite preserve of Martha Washington: Scrape plump, smooth ginger root and throw into cold water. Allow eight pounds of sugar to seven of ginger. Bring it to the boil and let it boil steadily half an hour. Drain, put into fresh cold water and again bring it to the boil, allowing it to cook until tender. Make a preserving syrup in the proportion of eight pounds of sugar to two quarts of water
Cook this with the app: pantry check, scaling, and the assistant.