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Ginger Drops
From Buckeye cookery, 1892
Serves 24
Recipe by Mrs. L. McAllister.
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
269Calories
4 gProtein
41 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories269 kcal
Protein3.8 g
Carbohydrates41 g
Fiber0.1 g
Sugars19 g
Total Fat10 g
Saturated Fat3.8 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol32 mg
Sodium39 mg
Potassium262 mg
Calcium51 mg
Iron3 mg
Magnesium43 mg
Phosphorus47 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A10 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.1 mg
Folate48 mcg
Choline25 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 54. The excerpt below is the record exactly as published.
GINGER DRop- Caxrs. Take three eggs, one cup lard, one of baking molasses, one of. brown sugar, one large table-spoon ginger, one table-spoon soda dissolved in a cup of boiling water, five cups unsifted flour
Cook this with the app: pantry check, scaling, and the assistant.