vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Ginger Water Ice
From Mary Jane's cook book, 1916
Serves 5
Presented as published in 1916. 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
591Calories
4 gProtein
149 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories591 kcal
Protein4.3 g
Carbohydrates149 g
Fiber7.8 g
Sugars119 g
Total Fat2.1 g
Saturated Fat0.9 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Omega-30.1 g
Cholesterol0 mg
Sodium21 mg
Potassium623 mg
Calcium82 mg
Iron7.4 mg
Magnesium85 mg
Phosphorus78 mg
Zinc1.3 mg
Copper0.2 mg
Manganese11 mg
Vitamin D0 mcg
Vitamin C64 mg
Vitamin A1.5 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.5 mg
Folate22 mcg
Choline18 mg
Caffeine0 mg
Water295 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 71. The excerpt below is the record exactly as published.
GINGER WATER ICE. Water, 1 quart. Lemons, 4. Sugar, 11/4 pounds. Orange, 1. Preserved ginger, 6 ounces
Cook this with the app: pantry check, scaling, and the assistant.