Ginger Cream

Ingredients

• h oz. gelatine
• J pint water
• 3 yolks
• i pint milk
• 4 tablespoonfuls syrup from preserved ginger
• £ pint double cream
• 3 oz. ginger, finely chopped
• 2 oz. castor sugar

Method

1. 1

   Steep the gelatine in the water.

2. 2

   Make a custard of the yolks, milk, and sugar, and put it to cool, stirring occasionally.

3. 3

   Dissolve the steeped gelatine over gentle heat, stirring all the time, bring to boiling point, add the ginger syrup, and when cooled strain into the custard.

4. 4

   Whip the cream in a large bowl; add gradually to it the cold custard, mixing in carefully with the whisk.

5. 5

   When the mixture begins to thicken, add the chopped ginger, and when so thick as to prevent the ginger sinking, mould the cream at once.

Nutrition per serving

As published

This recipe was extracted from Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 26. The excerpt below is the record exactly as published.

Ginger Cream. h oz. gelatine. J pint water. 3 yolks. 4 tablespoonfuls syrup from i pint milk. preserved ginger. 3 oz. ginger, finely chopped. £ pint double cream, whipped. 2 oz. castor sugar

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