Photo: Sara Cervera
Estimated Nutrition (whole recipe, rough)
569
Calories
14g
Protein
7g
Fat
112g
Carbs
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| 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
- four quarts of boiling water on one
- half ounces of ginger
- one ounce cream of tartar
- one pound brown sugar
- two gills yeast
- two lemons sliced thin
Directions
1
Pour four quarts of boiling water on one and a half ounces of ginger, one ounce cream of tartar, one pound brown sugar, and two lemons sliced thin ; put in two gills yeast, and let ferment twenty-four hours, then bottle. It improves to keep a few weeks unless very hot weather, and it is a very nice beverage.
By Goff, May Perrin, [from old catalog] ed ·
Recipe sourced from
internet_archive