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Preserved Ginger
From Fruit recipes, 1907
Serves 3
To every three pounds of ginger, add at least the juice of one lemon.
Presented as published in 1907. 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
615Calories
1 gProtein
156 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories615 kcal
Protein0.9 g
Carbohydrates156 g
Fiber0.1 g
Sugars153 g
Total Fat1.2 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol18 mg
Sodium17 mg
Potassium147 mg
Calcium7.9 mg
Iron0.4 mg
Magnesium2.3 mg
Phosphorus14 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0.3 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate5 mcg
Choline7.7 mg
Caffeine0 mg
Water80 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 131. The excerpt below is the record exactly as published.
PRESERVED GINGER Scrape the young, green roats and weigh them, allowing equal weight of sugar. Boil each separately, the ginger 318 FRUIT RECIPES until tender enough to be pierced with a wooden splinter, and the sugar with water and cream of tartar until it forms asyrup. (Allow a half pint of water and a half teaspoon of cream of tartar to each pound of sugar.) Skim the syrup well; place the ginger in it and when it has boiled up well place in jars and seal. This may be varied in flavour by adding lemon, orange, or other fruit as flavouring. To every three pounds of ginger allow at least the juice of one lemon and rind
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