Ginger Custard

Name: Ginger Custard
Ingredients: one quart of milk; eight eggs; four cupfuls of sugar; one quart of cream; a cupful of preserved ginger in bits; two tablespoonfuls of the ginger syrup

From Books and My Food: With Literary Quotations and Original Recipes for Every .., 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

7938Calories

113 gProtein

988 gCarbs

411 gFat

Full nutrition (34 nutrients)

Calories7938 kcal

Protein113 g

Carbohydrates988 g

Fiber18 g

Sugars867 g

Total Fat411 g

Saturated Fat225 g

Monounsaturated Fat91 g

Polyunsaturated Fat9.9 g

Omega-30.5 g

Cholesterol2570 mg

Sodium1183 mg

Potassium4635 mg

Calcium2152 mg

Iron33 mg

Magnesium497 mg

Phosphorus2526 mg

Zinc16 mg

Copper1 mg

Manganese43 mg

Vitamin D17 mcg

Vitamin C0.9 mg

Vitamin A954 mcg

Vitamin E4.7 mg

Vitamin K25 mcg

Vitamin B62.4 mg

Vitamin B128.8 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)3.4 mg

Niacin (B3)14 mg

Folate205 mcg

Choline1402 mg

Caffeine0 mg

Water1725 g

As published

This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 30. The excerpt below is the record exactly as published.

one quart of milk and eight eggs, whites and yolks beaten together; when the 109 eggs are light beat in four cupfuls of sugar and one quart of cream. Scald the milk before adding to sugar and eggs; return the mixture to the fire in a double boiler; stir until the custard thickens; when cool flavor with vanilla and beat in the cream. Put in the freezer and when half frozen stir in a cupful of preserved ginger in bits and two table- spoonfuls of the ginger syr

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