Ginger Cordial
From The handy dictionary of cookery, 1890
Presented as published in 1890. 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
12244Calories
75 gProtein
3018 gCarbs
31 gFat
Full nutrition (33 nutrients)
Calories12244 kcal
Protein75 g
Carbohydrates3018 g
Fiber52 g
Sugars2268 g
Total Fat31 g
Saturated Fat3.6 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat9.1 g
Cholesterol0 mg
Sodium10766 mg
Potassium1382 mg
Calcium3053 mg
Iron319 mg
Magnesium297 mg
Phosphorus667 mg
Zinc4.5 mg
Copper0.2 mg
Manganese2.4 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A0 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B61.3 mg
Vitamin B120 mcg
Thiamin (B1)6.8 mg
Riboflavin (B2)6.4 mg
Niacin (B3)79 mg
Folate1279 mcg
Choline127 mg
Caffeine0 mg
Water3854 g
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 50. The excerpt below is the record exactly as published.
Ginger Cordial. Put into a large bowl five pounds of loaf sugar, half an ounce of capsicum, half an ounce of essence of ginger, a quarter of an ounce of tartaric acid ; pour over five quarts of boiling water
Cook this with the app: pantry check, scaling, and the assistant.