Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
518
Calories
14g
Protein
1g
Fat
112g
Carbs
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 oz Fresh ginger root, chopped coarsely
- 1 Lemon, thinly sliced
- 2 cup Sugar
- 1 grams Water
- 1/8 tbsp Yeast
- =
Directions
1
Simmer ginger and lemon for 30 minutes, add sugar and stir to dissolve.
2
Cool to lukewarm.
3
Stir in yeast, cover pot and let stand for 1 hour.
4
Bottle and seal.
5
Note: the directions do not say this, but i would strain the stuff before adding the yeast.
6
Also, i"d store it for a few days at room temperature, then transfer to a cooool place, lest you have glass grenades.
Recipe sourced from
fandom