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Ginger Mint Cup
From Boston Cooking-School cook book, 1896
Serves 3
Presented as published in 1896. 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
492Calories
0 gProtein
128 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories492 kcal
Protein0.3 g
Carbohydrates128 g
Fiber0.3 g
Sugars125 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium21 mg
Potassium91 mg
Calcium15 mg
Iron0.6 mg
Magnesium8.2 mg
Phosphorus6.7 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C32 mg
Vitamin A0.2 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate17 mcg
Choline4.2 mg
Caffeine0 mg
Water338 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 20. The excerpt below is the record exactly as published.
GINGER MINT CUP 1 cup lemon juice 4 cup water 1 bunch fresh mint 3 pints ginger ale 1% cups sugar
Cook this with the app: pantry check, scaling, and the assistant.