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Imitation Preserved Ginger
From The New century cook book, 1899
Serves 8
They improve by keeping.
Presented as published in 1899. 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
6Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories5.6 kcal
Protein0.1 g
Carbohydrates1.3 g
Fiber0.3 g
Sugars0.4 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5.6 mg
Potassium37 mg
Calcium3 mg
Iron0 mg
Magnesium2.2 mg
Phosphorus3.7 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A63 mcg
Vitamin E0.1 mg
Vitamin K1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.8 mcg
Choline1.6 mg
Caffeine0 mg
Water9.1 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The New century cook book (1899), page 108. The excerpt below is the record exactly as published.
Imitation Preserved Ginger. Scrape well and split in halves, young, yellow carrots; cut them in shape of the ginger cloves of West India ginger. Par- boil them and drain well, letting them lie in the sieve all night. Next day weigh them and put into preserving kettle with their weight in syrup of ginger
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