Ginger Water Ice

Name: Ginger Water Ice
Ingredients: 4oz. of preserved ginger; a pint of orange water ice

From The "Queen" cookery books: Ices, 1902

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

380Calories

10 gProtein

81 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories380 kcal

Protein10 g

Carbohydrates81 g

Fiber16 g

Sugars3.8 g

Total Fat4.8 g

Saturated Fat2.9 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat1.1 g

Omega-30.3 g

Cholesterol0 mg

Sodium45 mg

Potassium1502 mg

Calcium143 mg

Iron22 mg

Magnesium247 mg

Phosphorus191 mg

Zinc4.1 mg

Copper0.6 mg

Manganese38 mg

Vitamin D0 mcg

Vitamin C0.8 mg

Vitamin A2.3 mcg

Vitamin E0 mg

Vitamin K0.9 mcg

Vitamin B60.7 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)11 mg

Folate15 mcg

Choline47 mg

Caffeine0 mg

Water484 g

As published

This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 17. The excerpt below is the record exactly as published.

Ginger Water Ice. — Pound 4oz. of pi’eserved ginger, and mix with a pint of orange water ice

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