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Ginger Pop
From The household cook book, 1902
Serves 20
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
1163Calories
27 gProtein
258 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories1163 kcal
Protein27 g
Carbohydrates258 g
Fiber19 g
Sugars92 g
Total Fat7.3 g
Saturated Fat1 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat1.8 g
Cholesterol0 mg
Sodium2167 mg
Potassium1057 mg
Calcium618 mg
Iron64 mg
Magnesium78 mg
Phosphorus326 mg
Zinc3.3 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)4.6 mg
Riboflavin (B2)2.5 mg
Niacin (B3)28 mg
Folate954 mcg
Choline37 mg
Caffeine0 mg
Water779 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 424. The excerpt below is the record exactly as published.
GINGER POP. — Infuse 8 oz. bruised root ginger in 5 gallons boiling water; add 4 lbs. sugar, and 2 oz. cream of tartar, and 1 oz. tartaric acid; when lukewarm, strain, add 1 quart yeast, and 1 bot- tle lemon essenc
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