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Ginger Cordial
From Cassell's dictionary of cookery, 1892
Serves 5
Sufficient for three pints of cordial.
Presented as published in 1892. 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
492Calories
3 gProtein
124 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories492 kcal
Protein3.3 g
Carbohydrates124 g
Fiber1.2 g
Sugars91 g
Total Fat1.4 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium6.9 mg
Potassium698 mg
Calcium111 mg
Iron4.5 mg
Magnesium62 mg
Phosphorus121 mg
Zinc0.8 mg
Copper0.2 mg
Manganese3.3 mg
Vitamin D0 mcg
Vitamin C328 mg
Vitamin A22 mcg
Vitamin E1.8 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate1.1 mcg
Choline3.5 mg
Caffeine0 mg
Water155 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 605. The excerpt below is the record exactly as published.
Ginger Cordial. — Pick two pounds of white or black currants. Bruise them slightly, and mix with them one ounce and a half of ground ginger. Pour over them one quart of good whisky or brandy, and let them stand for two days. Strain off the liquid, add one pound of loaf sugar, boiled to a syrup, with a small tea-cupful of water
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