Ginger Cup

Name: Ginger Cup
Ingredients: Four oranges; three lemons; twenty-four lumps sugar; one cup shredded pineapple; one quart ginger ale; one dozen cloves; one-half teaspoon cinnamon; one-third grated nutmeg; one pint water

From Anson County cook book, 1928

A flavorful drink.

Presented as published in 1928. 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

885Calories

15 gProtein

228 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories885 kcal

Protein15 g

Carbohydrates228 g

Fiber49 g

Sugars145 g

Total Fat10 g

Saturated Fat2.8 g

Monounsaturated Fat1.1 g

Polyunsaturated Fat2.7 g

Omega-30.4 g

Cholesterol0 mg

Sodium247 mg

Potassium2591 mg

Calcium805 mg

Iron11 mg

Magnesium290 mg

Phosphorus232 mg

Zinc2.6 mg

Copper1 mg

Manganese39 mg

Vitamin D0 mcg

Vitamin C650 mg

Vitamin A94 mcg

Vitamin E7.1 mg

Vitamin K87 mcg

Vitamin B61.2 mg

Vitamin B120 mcg

Thiamin (B1)1 mg

Riboflavin (B2)0.6 mg

Niacin (B3)4.4 mg

Folate305 mcg

Choline111 mg

Caffeine0 mg

Water2030 g

As published

This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 57. The excerpt below is the record exactly as published.

GINGER CUP. Four oranges, three lemons, twenty-four lumps sugar, one cup shredder! pineapple, one quart ginger ale, one dozen cloves, one-half teaspoon cinnamon, one-third grated nutmeg, one pint water

Cook this with the app: pantry check, scaling, and the assistant.