Ginger Cream

Ingredients

• i pint of milk
• | pint of cream
• 2 oz. sugar
• 2 oz. of gelatine
• £ pint water
• 3 eggs (yolks only)
• 3 oz. preserved ginger
• 2 tablespoons of ginger syrup

Method

1. 1

   Put the gelatine and water into a saucepan, and let it dissolve slowly.

2. 2

   Boil the milk and sugar, and pour it on to the beaten yolks of the eggs, stir well all the time with a silver fork.

3. 3

   Pour the eggs and milk back into the saucepan, and set it over a very gentle heat.

4. 4

   Stir vigorously until the custard thickens, and on no account allow it to boil.

5. 5

   Pour it again into the basin, and add the dissolved gelatine and the ginger syrup, set it on one side to cool, and stir it now and then.

6. 6

   When the custard is nearly cold add the cream, and when it has just begun to set add the chopped ginger, and pour the mixture at once into a mould that has been rinsed in cold water.

7. 7

   Set it in a cool place, and turn out when cold.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 71. The excerpt below is the record exactly as published.

Ginger Cream. — i pint of milk, | pint of cream, 2 oz. sugar, 2 oz. of gelatine, £ pint water, 3 eggs (yolks only), 3 oz. preserved ginger, 2 tablespoons of ginger syrup

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