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Ginger Cream
From The national course in home economics, 1917
Serves 2
Mrs. T. M. Zeigler.
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
720Calories
12 gProtein
50 gCarbs
54 gFat
Full nutrition (34 nutrients)
Calories720 kcal
Protein12 g
Carbohydrates50 g
Fiber0.2 g
Sugars38 g
Total Fat54 g
Saturated Fat33 g
Monounsaturated Fat15 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol185 mg
Sodium49 mg
Potassium470 mg
Calcium315 mg
Iron0.2 mg
Magnesium37 mg
Phosphorus274 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.5 mcg
Vitamin C0.4 mg
Vitamin A460 mcg
Vitamin E1.6 mg
Vitamin K4.5 mcg
Vitamin B60.1 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate8.8 mcg
Choline54 mg
Caffeine0 mg
Water204 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 212. The excerpt below is the record exactly as published.
GINGER CREAn. Soak one-quarter of a box of gelatine for one-half hour in one-half cupful of milk; stand over hot water until dissolved, add four tablespoon- fuls of powdered sugar; sprinkle over them a pint of whipped cream, two tablespoonfuls of syrup from your jar of preserved ginger, and two table- spoonfuls of chopped ging
Cook this with the app: pantry check, scaling, and the assistant.