Ginger Ade
From Delicate dishes, 1896
Recipe by Mrs. F. Fairman.
Presented as published in 1896. 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
5334Calories
11 gProtein
1368 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories5334 kcal
Protein11 g
Carbohydrates1368 g
Fiber1.1 g
Sugars1359 g
Total Fat4.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium248 mg
Potassium338 mg
Calcium250 mg
Iron1 mg
Magnesium104 mg
Phosphorus19 mg
Zinc0.3 mg
Copper0.9 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C2.8 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.4 mg
Folate6.2 mcg
Choline16 mg
Caffeine0 mg
Water7686 g
As published
This recipe was extracted from Delicate dishes (1896), page 55. The excerpt below is the record exactly as published.
GINGER ADE. Dissolve 3 pounds loaf sugar in 2 gallons water, add the well-beaten whites of 3 eggs and 2 ounces of ground Jamaica ginger
Cook this with the app: pantry check, scaling, and the assistant.