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Ginger-pop

Name: Ginger-pop
Yield: 17 servings
Ingredients: Two gallons of boiling water; 2 lbs. of sugar; 2 ozs. of cream tartar; 2 oz. of root ginger; three tablespoonfuls of Brown’s Jamaica ginger; one lemon (cut)

From Harper's cook book encyclopædia, 1902

Serves 17

Presented as published in 1902. 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

547Calories

7 gProtein

127 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories547 kcal

Protein7.1 g

Carbohydrates127 g

Fiber5.2 g

Sugars54 g

Total Fat2.4 g

Saturated Fat0.3 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat0.9 g

Omega-30 g

Cholesterol0 mg

Sodium1044 mg

Potassium687 mg

Calcium290 mg

Iron30 mg

Magnesium28 mg

Phosphorus64 mg

Zinc0.4 mg

Copper0 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C3.2 mg

Vitamin A0.1 mcg

Vitamin E0.1 mg

Vitamin K0.1 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.6 mg

Niacin (B3)7.5 mg

Folate121 mcg

Choline13 mg

Caffeine0 mg

Water371 g

Estimated from matched ingredients across 17 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 26. The excerpt below is the record exactly as published.

Ginger-pop. — Two gallons of boil- ing water, 2 lbs. of sugar, 2 ozs. of cream tartar, 2 oz. of root ginger or three table - spoonfuls of Brown’s Jamaica ginger, one lemon (cut)

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