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Ginger Water Ice
From Cookery and housekeeping, 1882
Serves 6
Use less syrup and do not work it much if for drinking.
Presented as published in 1882. 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
144Calories
3 gProtein
33 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories144 kcal
Protein2.5 g
Carbohydrates33 g
Fiber4 g
Sugars13 g
Total Fat1.3 g
Saturated Fat0.7 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30.1 g
Cholesterol0 mg
Sodium29 mg
Potassium395 mg
Calcium46 mg
Iron5.6 mg
Magnesium96 mg
Phosphorus48 mg
Zinc1.1 mg
Copper0.2 mg
Manganese9.4 mg
Vitamin D0 mcg
Vitamin C5.5 mg
Vitamin A0.6 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)2.7 mg
Folate3.7 mcg
Choline12 mg
Caffeine0 mg
Water342 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 171. The excerpt below is the record exactly as published.
Ginger Water Ice. Take 6 ozs. of preserved ginger, and pound it with a little raw ginger ; make two quarts of lemonade
Cook this with the app: pantry check, scaling, and the assistant.