Ginger Cream

Name: Ginger Cream
Ingredients: Yolks of three Eggs; One ounce of Castor Sugar; One gill of Milk; Half a gill of Ginger Syrup; Half a pint of Cream; Two ounces of Ginger; Three-quarters of an ounce of Gelatine

From High-class cookery recipes, 1897

Presented as published in 1897. 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

1352Calories

36 gProtein

78 gCarbs

101 gFat

Full nutrition (34 nutrients)

Calories1352 kcal

Protein36 g

Carbohydrates78 g

Fiber1.1 g

Sugars59 g

Total Fat101 g

Saturated Fat55 g

Monounsaturated Fat24 g

Polyunsaturated Fat2.4 g

Omega-30 g

Cholesterol807 mg

Sodium187 mg

Potassium725 mg

Calcium384 mg

Iron3.1 mg

Magnesium63 mg

Phosphorus486 mg

Zinc2.5 mg

Copper0.6 mg

Manganese0.2 mg

Vitamin D3.9 mcg

Vitamin C2.8 mg

Vitamin A233 mcg

Vitamin E1.5 mg

Vitamin K6 mcg

Vitamin B60.4 mg

Vitamin B121.7 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.8 mg

Folate87 mcg

Choline464 mg

Caffeine0 mg

Water326 g

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 69. The excerpt below is the record exactly as published.

Ginger Cream. Ingredients. Yolks of three Eggs. One ounce of Castor Sugar. One gill of Milk. Half a gill of Ginger Syrup. Half a pint of Cream. Two ounces of Ginger. Three-quarters of an ounce of Gelatine

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