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Syrup of Ginger
From Consult me, 1902
Serves 2
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
463Calories
8 gProtein
104 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories463 kcal
Protein7.9 g
Carbohydrates104 g
Fiber5.6 g
Sugars26 g
Total Fat2.6 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium1077 mg
Potassium216 mg
Calcium306 mg
Iron32 mg
Magnesium38 mg
Phosphorus73 mg
Zinc0.5 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C1.1 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.1 mg
Folate130 mcg
Choline18 mg
Caffeine0 mg
Water401 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 238. The excerpt below is the record exactly as published.
1% oz. of beaten ginger in a quart of boiling water, closely covered for twenty- four hours ; then strain the infusion, make it into a syrup by adding at least two parts of fine loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.