Ginger Ice Cream

Name: Ginger Ice Cream
Ingredients: six ounces of the best preserved ginger; the juice of a lemon; half a pound of powdered loaf-sugar; a pint of cream

From Buckmaster's cookery, 1887

Presented as published in 1887. 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

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 131. The excerpt below is the record exactly as published.

GINGER ICE CREAM. Bruise in a mortar six ounces of the best preserved ginger, and pass it through a hair sieve, add the juice of a lemon, half a pound of powdered loaf-sugar, and a pint of cream

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