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Ginger Cream
From The Cook County cook book, 1912
Serves 3
Recipe by Mrs. D. E. Remley.
Presented as published in 1912. 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
610Calories
19 gProtein
104 gCarbs
15 gFat
Full nutrition (35 nutrients)
Calories610 kcal
Protein19 g
Carbohydrates104 g
Fiber11 g
Sugars52 g
Total Fat15 g
Saturated Fat7.2 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat1.8 g
Omega-30.2 g
Cholesterol264 mg
Sodium1725 mg
Potassium1280 mg
Calcium321 mg
Iron16 mg
Magnesium185 mg
Phosphorus383 mg
Zinc4 mg
Copper0.5 mg
Manganese25 mg
Vitamin D2.8 mcg
Vitamin C0.5 mg
Vitamin A140 mcg
Vitamin E0.7 mg
Vitamin K0.8 mcg
Vitamin B60.7 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.5 mg
Folate44 mcg
Choline248 mg
Caffeine0 mg
Alcohol1.5 g
Water173 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 364. The excerpt below is the record exactly as published.
GINGER CREAM.— Boil 1 pt. milk, add beaten yolks of 4 eggs, Yz saltspoon salt, Y2 cup sugar, and cook till it thickens. Soak Y^ box gelatin in ^ cup cold water, and strain, cool, add to milk mixture, also 1 tablespoon wine, 1 of brandy, 4 tablespoons ginger syrup, and Y2 lb. ginger (preserved ginger)
Cook this with the app: pantry check, scaling, and the assistant.