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Bisque of Preserved Ginger
From Cooking for profit, 1886
Serves 6
Ensure the ginger is cut into very small pieces for better flavor distribution.
Presented as published in 1886. 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
700Calories
4 gProtein
48 gCarbs
56 gFat
Full nutrition (33 nutrients)
Calories700 kcal
Protein4 g
Carbohydrates48 g
Fiber1.2 g
Sugars35 g
Total Fat56 g
Saturated Fat32 g
Monounsaturated Fat12 g
Polyunsaturated Fat0.1 g
Cholesterol161 mg
Sodium38 mg
Potassium332 mg
Calcium106 mg
Iron0.3 mg
Magnesium27 mg
Phosphorus105 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0.2 mcg
Vitamin E0.1 mg
Vitamin K3.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate6 mcg
Choline12 mg
Caffeine0 mg
Water135 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 72. The excerpt below is the record exactly as published.
Bisque of Preserved Ginger. ^ pound of either preserved or can died ginger. 1 cup sugar. Juice of 1 lemon. 4 cups cream
Cook this with the app: pantry check, scaling, and the assistant.