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Ginger Water Ice
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for rather more than a pint of ice.
Presented as published in 1892. 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
630Calories
5 gProtein
155 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories630 kcal
Protein5.1 g
Carbohydrates155 g
Fiber8 g
Sugars115 g
Total Fat2.8 g
Saturated Fat1.5 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol0 mg
Sodium20 mg
Potassium768 mg
Calcium70 mg
Iron11 mg
Magnesium124 mg
Phosphorus96 mg
Zinc2.1 mg
Copper0.3 mg
Manganese19 mg
Vitamin D0 mcg
Vitamin C6.4 mg
Vitamin A1.1 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)5.5 mg
Folate10 mcg
Choline24 mg
Caffeine0 mg
Water138 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 609. The excerpt below is the record exactly as published.
Ginger Water Ice.— Make a syrup by boiling together half a pound of refined sugar with half a pint of water and the thin rind of a large lemon, for ten minutes. Strain, and add two table-spoonfuls of lemon-juice and a quarter of a pound of preserved ginger
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