Ginger Cream
From Soups, savouries, sweets, with a chapter on breads, 1889
Presented as published in 1889. 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
281Calories
37 gProtein
12 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories281 kcal
Protein37 g
Carbohydrates12 g
Fiber0 g
Sugars12 g
Total Fat9.5 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium207 mg
Potassium153 mg
Calcium74 mg
Iron2.6 mg
Magnesium20 mg
Phosphorus210 mg
Zinc1.4 mg
Copper0.7 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate56 mcg
Choline305 mg
Caffeine0 mg
Water84 g
As published
This recipe was extracted from Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 33. The excerpt below is the record exactly as published.
an ounce Nelson's gelatine soaked in cold water for five or six hours and then dissolved in a quarter of a pint of warm milk, sugar to taste, two tablespoonfuls of the ginger- syrup. Put the eggs and ginger
Cook this with the app: pantry check, scaling, and the assistant.