Ginger Cream

Name: Ginger Cream
Ingredients: i pint double cream; 2 eggs; 4 ozs. preserved ginger; X dessertspoonful sugar; h oz. gelatine; I tablespoonful syrup of ginger

From The St. Mungo cookery book, 1904

Presented as published in 1904. 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

2057Calories

32 gProtein

105 gCarbs

172 gFat

Full nutrition (34 nutrients)

Calories2057 kcal

Protein32 g

Carbohydrates105 g

Fiber16 g

Sugars8.2 g

Total Fat172 g

Saturated Fat99 g

Monounsaturated Fat35 g

Polyunsaturated Fat1.1 g

Omega-30.3 g

Cholesterol482 mg

Sodium156 mg

Potassium1986 mg

Calcium425 mg

Iron23 mg

Magnesium277 mg

Phosphorus466 mg

Zinc5.2 mg

Copper0.9 mg

Manganese38 mg

Vitamin D0 mcg

Vitamin C1.2 mg

Vitamin A2.3 mcg

Vitamin E0 mg

Vitamin K12 mcg

Vitamin B60.9 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)11 mg

Folate20 mcg

Choline54 mg

Caffeine0 mg

Water292 g

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 47. The excerpt below is the record exactly as published.

GINGER CREAM. i pint double cream. 2 eggs. 4 ozs. preser^•ed ginger. X dessertspoonful sugar. h oz. gelatine. I tablespoonful syrup of ginger

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