Ginger Cream Ice

Name: Ginger Cream Ice
Yield: 6 servings
Ingredients: a quarter of a pound of preserved ginger; the juice of a lemon; a pint of cream or a pint of milk; the yolks of six eggs; half a pound of sugar; two table-spoonfuls of the ginger syrup

From Cassell's dictionary of cookery, 1892

Serves 6

Sufficient for a little less than a quart of ice.

Presented as published in 1892. 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

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 606. The excerpt below is the record exactly as published.

Ginger Cream Ice. — Cut a quarter of a pound of preserved ginger into thin slices, squeeze over these the juice of a lemon, and put them into a saucepan with a pint of cream — or a pint of milk boiled and mixed with the yolks of six eggs — half a pound of sugar, and two table-spoonfuls of the ginger syrup

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