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Ginger Drops
From Cassell's dictionary of cookery, 1892
Serves 2
Recipe incomplete.
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
934Calories
2 gProtein
239 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories934 kcal
Protein1.5 g
Carbohydrates239 g
Fiber2.6 g
Sugars229 g
Total Fat1.4 g
Saturated Fat0.4 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium12 mg
Potassium240 mg
Calcium34 mg
Iron3 mg
Magnesium35 mg
Phosphorus30 mg
Zinc0.6 mg
Copper0.1 mg
Manganese4.7 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.5 mg
Folate8.9 mcg
Choline5.8 mg
Caffeine0 mg
Water144 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 606. The excerpt below is the record exactly as published.
Ginger Drops. — Mix one ounce of ground ginger with one pound of sifted sugar, and put them into a saucepan with a cupful of water ; add two ounces of freshly-candied orange
Cook this with the app: pantry check, scaling, and the assistant.