Ginger Cream
From The practical cookbook, 1917
Presented as published in 1917. 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
287Calories
10 gProtein
51 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories287 kcal
Protein9.7 g
Carbohydrates51 g
Fiber9 g
Sugars8 g
Total Fat6.6 g
Saturated Fat3.9 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.7 g
Omega-30.2 g
Cholesterol15 mg
Sodium64 mg
Potassium1026 mg
Calcium223 mg
Iron13 mg
Magnesium151 mg
Phosphorus230 mg
Zinc2.8 mg
Copper0.3 mg
Manganese21 mg
Vitamin D1.2 mcg
Vitamin C0.4 mg
Vitamin A40 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.5 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6.3 mg
Folate8.3 mcg
Choline48 mg
Caffeine0 mg
Water114 g
As published
This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 39. The excerpt below is the record exactly as published.
Ginger cream. Use recipe for Frtiit Bavarian cream, allow- ing \\ c. milk, and using \ c. preserved ginger
Cook this with the app: pantry check, scaling, and the assistant.