vegetarianveganpescatariangluten-freedairy-freeegg-freesoy-freefish-freeshellfish-free
Old Colonial Ginger Cup
From Around-the-world cook book, 1913
Serves 4
Presented as published in 1913. 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
641Calories
6 gProtein
155 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories641 kcal
Protein6.3 g
Carbohydrates155 g
Fiber11 g
Sugars121 g
Total Fat5 g
Saturated Fat3.9 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium23 mg
Potassium1163 mg
Calcium161 mg
Iron5 mg
Magnesium87 mg
Phosphorus147 mg
Zinc1.2 mg
Copper0.4 mg
Manganese5.8 mg
Vitamin D0 mcg
Vitamin C175 mg
Vitamin A24 mcg
Vitamin E0.8 mg
Vitamin K2.2 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.9 mg
Folate66 mcg
Choline32 mg
Caffeine0 mg
Water246 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 100. The excerpt below is the record exactly as published.
OLD COLONIAL GINGER CUP Sultana raisins, Yo pound, Currants, 1 cup. Almond extract, 1 teaspoon, Preserved ginger, Yo cup. Oranges, 4, Lemons, 2, Powdered sugar, 2 cups, Grated cocoanut, 3 tablespoons. Ground cinnamon, % teaspoon, Ginger-ale, Shaved ice
Cook this with the app: pantry check, scaling, and the assistant.