Ginger Ice Cream

Name: Ginger Ice Cream
Ingredients: Three pints thin cream; one cup sugar; one-fourth pound Canton ginger; one-fourth cup ginger syrup; three tablespoons cherry

From The housewife's aid, 1950

Presented as published in 1950. 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

5801Calories

31 gProtein

304 gCarbs

502 gFat

Full nutrition (33 nutrients)

Calories5801 kcal

Protein31 g

Carbohydrates304 g

Fiber2.3 g

Sugars232 g

Total Fat502 g

Saturated Fat287 g

Monounsaturated Fat103 g

Polyunsaturated Fat0.2 g

Cholesterol1447 mg

Sodium325 mg

Potassium1953 mg

Calcium890 mg

Iron2 mg

Magnesium142 mg

Phosphorus852 mg

Zinc3.6 mg

Copper0.3 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C10 mg

Vitamin A0 mcg

Vitamin E0.3 mg

Vitamin K34 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.7 mg

Folate12 mcg

Choline33 mg

Caffeine0 mg

Water949 g

As published

This recipe was extracted from The housewife's aid (1950) by N.C.). Young Woman's Aid Society Queen Street Methodist Church (Kinston, page 14. The excerpt below is the record exactly as published.

GINGER ICE CREAM Three pints thin cream, one cup sugar, one-fourth pound Can- ‘ton ginger, one-fourth cup ginger syrup, three tablespoons cherry

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