Ginger Ice Cream
From Canadian cook book, 1924
Presented as published in 1924. 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
2229Calories
15 gProtein
170 gCarbs
170 gFat
Full nutrition (34 nutrients)
Calories2229 kcal
Protein15 g
Carbohydrates170 g
Fiber9 g
Sugars108 g
Total Fat170 g
Saturated Fat97 g
Monounsaturated Fat35 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol482 mg
Sodium1286 mg
Potassium1304 mg
Calcium362 mg
Iron13 mg
Magnesium166 mg
Phosphorus375 mg
Zinc3.4 mg
Copper0.3 mg
Manganese21 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A1.3 mcg
Vitamin E0 mg
Vitamin K12 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)6.4 mg
Folate8.3 mcg
Choline26 mg
Caffeine0 mg
Water281 g
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 85. The excerpt below is the record exactly as published.
GINGER ICE CREAM. / ... 2 c. cream. . ' ^^yvCc/'er 2 egg yolks. \L i^ - ^^ f.g. salt. ^ syrufi M c. sugar. t - c. preserved ginger, iy c., Wd-'C) 1 tb. ginger syrup
Cook this with the app: pantry check, scaling, and the assistant.