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Ginger Cream
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for two pints and a half of cream.
Presented as published in 1892. 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
839Calories
12 gProtein
61 gCarbs
62 gFat
Full nutrition (34 nutrients)
Calories839 kcal
Protein12 g
Carbohydrates61 g
Fiber5.3 g
Sugars30 g
Total Fat62 g
Saturated Fat36 g
Monounsaturated Fat13 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol180 mg
Sodium107 mg
Potassium898 mg
Calcium339 mg
Iron7.7 mg
Magnesium110 mg
Phosphorus317 mg
Zinc2.4 mg
Copper0.2 mg
Manganese13 mg
Vitamin D1.6 mcg
Vitamin C0.3 mg
Vitamin A53 mcg
Vitamin E0.1 mg
Vitamin K4.1 mcg
Vitamin B60.4 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.9 mg
Folate4.9 mcg
Choline44 mg
Caffeine0 mg
Water239 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 606. The excerpt below is the record exactly as published.
Ginger Cream. — Cut four ounces of pre- served ginger into thin slices. Put one ounce of best isinglass into a saucepan, with a pint of milk and four table-spoonf ids of sugar. Let it boil gently, stirring all the time, till the isinglass is dissolved. Strain it into a basin, add one pint of cream, the sliced ginger, and two table-spoonfuls of ginger s\Tup
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