vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Ginger Cream
From The Portland Woman's Exchange Cook Book, 1913
Serves 6
Presented as published in 1913. 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
388Calories
5 gProtein
28 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories388 kcal
Protein5.1 g
Carbohydrates28 g
Fiber1.3 g
Sugars19 g
Total Fat29 g
Saturated Fat17 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol83 mg
Sodium32 mg
Potassium232 mg
Calcium85 mg
Iron2 mg
Magnesium28 mg
Phosphorus82 mg
Zinc0.6 mg
Copper0.1 mg
Manganese3.2 mg
Vitamin D0.2 mcg
Vitamin C0.1 mg
Vitamin A6.7 mcg
Vitamin E0 mg
Vitamin K1.9 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate1.9 mcg
Choline8.4 mg
Caffeine0 mg
Water65 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 57. The excerpt below is the record exactly as published.
Oinger Cream. 1 pint cream, whipped stiff. Yz oz. gelatine, melted in Yi cup milk. 2 ozs. preserved ginger, cut in dice. 1 tablespoon ginger syrup. Yz cup sugar
Cook this with the app: pantry check, scaling, and the assistant.