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Ginger Lemonade
From The Monmouth Baptist ladies' cook book, 1907
Serves 8
Recommended for dyspepsia or sick headache.
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
14Calories
1 gProtein
4 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories14 kcal
Protein0.6 g
Carbohydrates3.6 g
Fiber1 g
Sugars0.6 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium9.1 mg
Potassium206 mg
Calcium14 mg
Iron0.3 mg
Magnesium6 mg
Phosphorus15 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate27 mcg
Choline2.5 mg
Caffeine0 mg
Water261 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 128. The excerpt below is the record exactly as published.
f ounce best bruised ginger root, one-fourth ounce of cream of tartar and two lemons sliced. Boil ginger and lemons five minutes in two quarts of the water; the sugar and cream of tartar to be dissolved in the balance of the cold water ; mix and add one- fourth of a yeast cak
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