Ginger Ick

Name: Ginger Ick
Ingredients: Juice of twelve lemons; and of three oranges; 6 cups of sugar; four quarts of water; 12 ounces of preserved ginger cut fine

From The housewife's aid, 1950

Presented as published in 1950. 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

6387Calories

49 gProtein

1621 gCarbs

23 gFat

Full nutrition (34 nutrients)

Calories6387 kcal

Protein49 g

Carbohydrates1621 g

Fiber95 g

Sugars1296 g

Total Fat23 g

Saturated Fat9.4 g

Monounsaturated Fat1.9 g

Polyunsaturated Fat4.4 g

Omega-30.8 g

Cholesterol0 mg

Sodium241 mg

Potassium7186 mg

Calcium1041 mg

Iron76 mg

Magnesium919 mg

Phosphorus839 mg

Zinc14 mg

Copper2.7 mg

Manganese114 mg

Vitamin D0 mcg

Vitamin C926 mg

Vitamin A78 mcg

Vitamin E2.8 mg

Vitamin K2.7 mcg

Vitamin B63.4 mg

Vitamin B120 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)1 mg

Niacin (B3)35 mg

Folate338 mcg

Choline247 mg

Caffeine0 mg

Water5352 g

As published

This recipe was extracted from The housewife's aid (1950) by N.C.). Young Woman's Aid Society Queen Street Methodist Church (Kinston, page 15. The excerpt below is the record exactly as published.

GINGER ICK Juice of twelve lemons and of three oranges, 6 cups of sugar, four quarts of water. Mix well until sugar is dissolved, add 12 ounces of preserved ginger cut fine

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