Ginger Cream

Name: Ginger Cream
Ingredients: J oz. of Cox’s gelatine; ^ pint of cream; I pint of custard; 2 ozs. of sugar; 4 ozs. of preserved ginger; f gill of water

From The exhibition cookery book, 1900

Presented as published in 1900. 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

2036Calories

55 gProtein

209 gCarbs

114 gFat

Full nutrition (34 nutrients)

Calories2036 kcal

Protein55 g

Carbohydrates209 g

Fiber16 g

Sugars122 g

Total Fat114 g

Saturated Fat63 g

Monounsaturated Fat26 g

Polyunsaturated Fat3.4 g

Omega-30.3 g

Cholesterol715 mg

Sodium453 mg

Potassium2562 mg

Calcium886 mg

Iron25 mg

Magnesium323 mg

Phosphorus967 mg

Zinc7.7 mg

Copper1 mg

Manganese38 mg

Vitamin D0 mcg

Vitamin C0.8 mg

Vitamin A279 mcg

Vitamin E1.2 mg

Vitamin K7.7 mcg

Vitamin B61.1 mg

Vitamin B122.2 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.6 mg

Niacin (B3)12 mg

Folate75 mcg

Choline52 mg

Caffeine0 mg

Water653 g

As published

This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 31. The excerpt below is the record exactly as published.

J oz. of Cox’s gelatine ^ pint of cream I pint of custard GINGER CREAM. 2 ozs. of sugar 4 ozs. of preserved ginger f gill of water

Cook this with the app: pantry check, scaling, and the assistant.