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Ginger Pop
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 40
This recipe yields a large quantity of ginger pop.
Presented as published in 1882. 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
671Calories
2 gProtein
172 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories671 kcal
Protein1.6 g
Carbohydrates172 g
Fiber1.1 g
Sugars170 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium47 mg
Potassium74 mg
Calcium46 mg
Iron0.2 mg
Magnesium19 mg
Phosphorus25 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.5 mg
Folate88 mcg
Choline2.6 mg
Caffeine0 mg
Water1423 g
Estimated from matched ingredients across 40 servings.
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 143. The excerpt below is the record exactly as published.
GINGER POP. ''A" coffee sugar, 15 pounds; ginger root, fine- ly bruised, 7 ounces; essence of lemon, yd ounce; essence of cloves, y? ounce ; yeast, ^ pint ; water, 15 gallons
Cook this with the app: pantry check, scaling, and the assistant.