Ginger Cream
From 365 desserts, 1900
Presented as published in 1900. 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
1248Calories
40 gProtein
44 gCarbs
102 gFat
Full nutrition (34 nutrients)
Calories1248 kcal
Protein40 g
Carbohydrates44 g
Fiber0 g
Sugars35 g
Total Fat102 g
Saturated Fat55 g
Monounsaturated Fat24 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol814 mg
Sodium336 mg
Potassium620 mg
Calcium385 mg
Iron2.8 mg
Magnesium50 mg
Phosphorus559 mg
Zinc3 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D4.2 mcg
Vitamin C0 mg
Vitamin A279 mcg
Vitamin E1.6 mg
Vitamin K6.1 mcg
Vitamin B60.4 mg
Vitamin B122 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.4 mg
Folate75 mcg
Choline468 mg
Caffeine0 mg
Water360 g
As published
This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 46. The excerpt below is the record exactly as published.
Ginger Cream. Make a custard with y cup of milk, 1 oz. sugar and yolks of 3 eggs. Stir in a double boiler till thick, let it cool, add y cup of syrup from preserved ginger, and 2 ounces of ginger cut up ; add % oz. gelatine melted in as little water as possible. Last of all y a pt. of cream whipped solid
Cook this with the app: pantry check, scaling, and the assistant.