Ginger Cream

Name: Ginger Cream
Ingredients: i oz. Cox's Gelatine; 2 czs. Sugar; i pint Cream; 4 ozs. Preserved Ginger; f pint Custard; gill cold Milk

From A manual of gelatine cookery, 1904

Presented as published in 1904. 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

2593Calories

58 gProtein

186 gCarbs

185 gFat

Full nutrition (34 nutrients)

Calories2593 kcal

Protein58 g

Carbohydrates186 g

Fiber16 g

Sugars91 g

Total Fat185 g

Saturated Fat105 g

Monounsaturated Fat39 g

Polyunsaturated Fat2.2 g

Omega-30.3 g

Cholesterol719 mg

Sodium355 mg

Potassium2374 mg

Calcium734 mg

Iron24 mg

Magnesium308 mg

Phosphorus787 mg

Zinc6.7 mg

Copper1.2 mg

Manganese38 mg

Vitamin D0 mcg

Vitamin C0.8 mg

Vitamin A140 mcg

Vitamin E0.6 mg

Vitamin K13 mcg

Vitamin B61 mg

Vitamin B121.1 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.9 mg

Niacin (B3)12 mg

Folate51 mcg

Choline58 mg

Caffeine0 mg

Water510 g

As published

This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 13. The excerpt below is the record exactly as published.

GINGER CREAM. i oz. Cox's Gelatine. 2 czs. Sugar, i pint Cream. 4 ozs. Preserved Ginger, f pint Custard. gill cold Milk

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