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Ginger Pop

Name: Ginger Pop
Yield: 8 servings
Ingredients: Allow 4 quarts warm water; 1 oz. white ginger root; 2 lemons; 1 lb. white sugar; 3^ tablespoon cream tartar; }4 ^^V soft yeast

From The white ribbon cook book, 1894

Serves 8

Presented as published in 1894. 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

231Calories

1 gProtein

60 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories231 kcal

Protein0.6 g

Carbohydrates60 g

Fiber0.9 g

Sugars57 g

Total Fat0.3 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium21 mg

Potassium195 mg

Calcium22 mg

Iron0.2 mg

Magnesium7.4 mg

Phosphorus9.7 mg

Zinc0.1 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C13 mg

Vitamin A0.3 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.4 mg

Folate23 mcg

Choline1.6 mg

Caffeine0 mg

Water495 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 127. The excerpt below is the record exactly as published.

Ginger Pop — Allow 4 quarts warm water, 1 oz. white ginger root, 2 lemons, 1 lb. white sugar, 3^ tablespoon cream tartar, and }4 ^^V soft yeast

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