Ginger Cream

Name: Ginger Cream
Ingredients: y cup of milk; 1 oz. sugar; yolks of 3 eggs; y cup of syrup from preserved ginger; 2 ounces of ginger cut up; % oz. gelatine melted in as little water as possible; y a pt. of cream whipped solid

From 365 desserts, 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

2224Calories

35 gProtein

109 gCarbs

186 gFat

Full nutrition (34 nutrients)

Calories2224 kcal

Protein35 g

Carbohydrates109 g

Fiber1.1 g

Sugars82 g

Total Fat186 g

Saturated Fat98 g

Monounsaturated Fat35 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol497 mg

Sodium215 mg

Potassium915 mg

Calcium462 mg

Iron2.8 mg

Magnesium76 mg

Phosphorus420 mg

Zinc1.9 mg

Copper0.5 mg

Manganese0.1 mg

Vitamin D1.2 mcg

Vitamin C2.8 mg

Vitamin A39 mcg

Vitamin E3.1 mg

Vitamin K11 mcg

Vitamin B60.3 mg

Vitamin B120.7 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.9 mg

Folate10 mcg

Choline43 mg

Caffeine0 mg

Water469 g

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 46. The excerpt below is the record exactly as published.

Ginger Cream. Make a custard with y cup of milk, 1 oz. sugar and yolks of 3 eggs. Stir in a double boiler till thick, let it cool, add y cup of syrup from preserved ginger, and 2 ounces of ginger cut up ; add % oz. gelatine melted in as little water as possible. Last of all y a pt. of cream whipped solid

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