vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Ginger Pop
From Cooking for profit, 1886
Serves 16
Fermentation time and method may vary.
Presented as published in 1886. 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
171Calories
2 gProtein
42 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories171 kcal
Protein2.1 g
Carbohydrates42 g
Fiber1.7 g
Sugars38 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium19 mg
Potassium384 mg
Calcium20 mg
Iron0.3 mg
Magnesium9.9 mg
Phosphorus33 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C6.8 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.9 mg
Folate111 mcg
Choline3.1 mg
Caffeine0 mg
Water487 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 130. The excerpt below is the record exactly as published.
Ginger Pop. 8 quarts water. 2 ounces raw ginger pounded to pieces. 2 lemons. 3 heaping cups sugar. 2 tablespoons cream tartar. ^ cup of yeast
Cook this with the app: pantry check, scaling, and the assistant.