Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cherry | 1 cup (138g) | 87 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Syrup | not in our table | 0 |
| 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
- four pounds granu- lated sugar made into a syrup
- one quart water
- one cup sugar
- one-quarter ounce white ginger root
- three dozen lemons
- two dozen oranges
- one large bot- tle non-alcoholic maraschino cherries
- two cans hawaiian pineapple
- one dozen oranges
- one dozen lemons
- one hun- dred persons
- three oranges
- ginger
Directions
Three dozen lemons, two dozen oranges, one large bot- tle non-alcoholic Maraschino cherries and liquid, two cans Hawaiian pineapple (diced) and liquid, four pounds granu- lated sugar made into a syrup and cooled. While syrup is yet warm add grated rinds of one dozen oranges and of one dozen lemons. Mint. Make twelve hours before using. Add water to taste. This makes sufficient for one hun- dred persons. Mrs. Gardner Greenle.\f.
GINGERADE.
One quart water, one cup sugar, one-quarter ounce white ginger root, juice of three oranges and one lemon. Allow the water and sugar to come to a boil, add the ginger root broken into bits and boil twenty minutes. Remove from stove, add fruit juice, strain and cool. Dilute to suit taste Serve with shaved ice. Gertrude Corlett.