Ginger Ice Cream

Name: Ginger Ice Cream
Ingredients: 1 pt. cream; 4c. sugar; Yolks 3 eggs; 4 ¢c. preserved ginger; 1 tbsp. ginger syrup

From Lillian Massey school recipes, 1913

Presented as published in 1913. 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

2831Calories

34 gProtein

271 gCarbs

184 gFat

Full nutrition (34 nutrients)

Calories2831 kcal

Protein34 g

Carbohydrates271 g

Fiber9 g

Sugars209 g

Total Fat184 g

Saturated Fat102 g

Monounsaturated Fat40 g

Polyunsaturated Fat3.5 g

Omega-30.2 g

Cholesterol1040 mg

Sodium333 mg

Potassium1513 mg

Calcium447 mg

Iron16 mg

Magnesium184 mg

Phosphorus672 mg

Zinc5.3 mg

Copper0.4 mg

Manganese21 mg

Vitamin D3 mcg

Vitamin C0.4 mg

Vitamin A241 mcg

Vitamin E1.6 mg

Vitamin K12 mcg

Vitamin B60.8 mg

Vitamin B121.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.8 mg

Niacin (B3)6.6 mg

Folate79 mcg

Choline467 mg

Caffeine0 mg

Water395 g

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 37. The excerpt below is the record exactly as published.

GINGER ICE CREAM. - 1 pt. cream. 4c. sugar. Yolks 3 eggs. 4 ¢c. preserved ginger. 1 tbsp. ginger syrup

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