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Green Ginger Preserves
From The household cook book, 1902
Serves 2
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
893Calories
0 gProtein
230 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories893 kcal
Protein0.5 g
Carbohydrates230 g
Fiber0.5 g
Sugars227 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium9.1 mg
Potassium109 mg
Calcium9.8 mg
Iron0.3 mg
Magnesium13 mg
Phosphorus8.5 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.3 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate2.8 mcg
Choline7.2 mg
Caffeine0 mg
Water138 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 378. The excerpt below is the record exactly as published.
GREEN GINGER PRESERVES.— Put the ginger for 2 weeks every night and morning into boiling water; then j)aie off the outside skin with a sharp knife. Boil it in water till quite soft, and slice it into thin slices. Prepare a syrup of 1 lb. sugar to | pint water
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