Ginger Pop

Name: Ginger Pop
Ingredients: alb. of Lump Sugar; 2 oz. best Ginger, cat or bruited; 3 Lemons (Juice and Peel); 2 gallons of boiling Water; I oz. of Cream of Tartar; a tablespoonful of yeast on toast

From Hilda's "where is it?" of recipes, 1891

Adding the white of one beaten egg before corking improves the recipe.

Presented as published in 1891. 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

7585Calories

128 gProtein

1722 gCarbs

41 gFat

Full nutrition (33 nutrients)

Calories7585 kcal

Protein128 g

Carbohydrates1722 g

Fiber95 g

Sugars469 g

Total Fat41 g

Saturated Fat6.1 g

Monounsaturated Fat6.7 g

Polyunsaturated Fat15 g

Cholesterol0 mg

Sodium17223 mg

Potassium7469 mg

Calcium4942 mg

Iron512 mg

Magnesium510 mg

Phosphorus1188 mg

Zinc8.1 mg

Copper0.4 mg

Manganese4 mg

Vitamin D0 mcg

Vitamin C162 mg

Vitamin A3 mcg

Vitamin E1.4 mg

Vitamin K0.1 mcg

Vitamin B62.6 mg

Vitamin B120 mcg

Thiamin (B1)12 mg

Riboflavin (B2)11 mg

Niacin (B3)131 mg

Folate2301 mcg

Choline231 mg

Caffeine0 mg

Water6460 g

As published

This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 29. The excerpt below is the record exactly as published.

GINGER POP— GRAPES IN BRANDY— GRAPE JAM. GINGER PGP. (Admiral Etheridge.; Ingridients. alb. of Lump Sugar. 2 oz. best Ginger, cat or bruited. 3 Lemons (Juice and Peel). 2 gallons of boiling Water. I oz. Cream of Tartar, When cool add a tablespoonful of yeast on toast

Cook this with the app: pantry check, scaling, and the assistant.