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Ginger Ice

Name: Ginger Ice
Yield: 1 servings
Ingredients: ^ lb, of refined sugar; half a pint of water; the thin rind of a large lemon; two tablespoonfuls of lemon-juice; Y lb. of preserved ginger

From Harper's cook book encyclopædia, 1902

Serves 1

Presented as published in 1902. 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

945Calories

2 gProtein

245 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories945 kcal

Protein2 g

Carbohydrates245 g

Fiber7.2 g

Sugars230 g

Total Fat1.5 g

Saturated Fat0.4 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol0 mg

Sodium16 mg

Potassium284 mg

Calcium92 mg

Iron3 mg

Magnesium39 mg

Phosphorus29 mg

Zinc0.6 mg

Copper0.1 mg

Manganese4.2 mg

Vitamin D0 mcg

Vitamin C77 mg

Vitamin A1.8 mcg

Vitamin E0.2 mg

Vitamin K0.1 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.4 mg

Folate14 mcg

Choline11 mg

Caffeine0 mg

Water307 g

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 226. The excerpt below is the record exactly as published.

Ginger Ice. — Make a syrup by boiling together ^ lb, of refined sugar with half a pint of water and the thin rind of a large lemon for ten minutes. Strain, and add two table- spoonfuls of lemon-juice and Y\ lb. of preserved ginger

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