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Ginger Ice-cream
From The new practical housekeeping, 1890
Serves 6
Presented as published in 1890. 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
482Calories
4 gProtein
54 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories482 kcal
Protein4.2 g
Carbohydrates54 g
Fiber4 g
Sugars30 g
Total Fat29 g
Saturated Fat17 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat0.3 g
Omega-30.1 g
Cholesterol80 mg
Sodium24 mg
Potassium468 mg
Calcium81 mg
Iron5.6 mg
Magnesium66 mg
Phosphorus93 mg
Zinc1.2 mg
Copper0.1 mg
Manganese9.4 mg
Vitamin D0 mcg
Vitamin C6.6 mg
Vitamin A0.6 mcg
Vitamin E0 mg
Vitamin K2.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.8 mg
Folate7 mcg
Choline13 mg
Caffeine0 mg
Water64 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 299. The excerpt below is the record exactly as published.
Ginger Ice-cream, — Bruise four ounces preserved ginger in a mortar or bowl, using potato masher, add two-thirds pint powdered sugar, and one pint cream ; mix well, strain, freeze and when ready to pack add two ounces preserved ginger, cut in dice, and juice of one lemon
Cook this with the app: pantry check, scaling, and the assistant.