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Ginger Ice
From The Monmouth Baptist ladies' cook book, 1907
Serves 11
Presented as published in 1907. 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
685Calories
6 gProtein
159 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories685 kcal
Protein6.4 g
Carbohydrates159 g
Fiber1.5 g
Sugars156 g
Total Fat6.3 g
Saturated Fat3.3 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol21 mg
Sodium70 mg
Potassium344 mg
Calcium234 mg
Iron0.4 mg
Magnesium26 mg
Phosphorus188 mg
Zinc0.8 mg
Copper0 mg
Manganese0 mg
Vitamin D1.7 mcg
Vitamin C29 mg
Vitamin A57 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.2 mg
Folate6 mcg
Choline34 mg
Caffeine0 mg
Water205 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 105. The excerpt below is the record exactly as published.
GINGER ICE. Miss Emma Owens, Des Moines, la. Two quarts milk, eight cups sugar, six lemons
Cook this with the app: pantry check, scaling, and the assistant.