vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free

Ginger Ice Cream

Name: Ginger Ice Cream
Yield: 8 servings
Ingredients: one-quarter of a pound of preserved ginger; a pint of cream; one-half pound of sugar; two tablespoonfuls of the ginger syrup; yolks of six eggs

From The national course in home economics, 1917

Serves 8

Recipe by W. T. M.

Presented as published in 1917. 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

488Calories

9 gProtein

42 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories488 kcal

Protein8.5 g

Carbohydrates42 g

Fiber2 g

Sugars30 g

Total Fat32 g

Saturated Fat12 g

Monounsaturated Fat4.4 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol60 mg

Sodium17 mg

Potassium246 mg

Calcium53 mg

Iron2.9 mg

Magnesium34 mg

Phosphorus57 mg

Zinc0.7 mg

Copper0.1 mg

Manganese4.7 mg

Vitamin D0 mcg

Vitamin C0.1 mg

Vitamin A0.3 mcg

Vitamin E2.1 mg

Vitamin K1.5 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.4 mg

Folate1.8 mcg

Choline5.8 mg

Caffeine0 mg

Water55 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 228. The excerpt below is the record exactly as published.

GINGER ICE-CREAM. Take one-quarter of a pound of preserved ginger, cut it into very thin slices, using a silver knife, put them into a saucepan with a pint of cream — or a pint of milk boiled and mixed with the yolks of six eggs — one-half pound of sugar, and two tablespoonfuls of the ginger syrup

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