Ginger Ice-Cream
From Allied cookery, 1916
Presented as published in 1916. 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 Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 30. The excerpt below is the record exactly as published.
GINGER ICE-CREAM (Canadian) fIDake a pint of custard. When it is cold add yi pint unsweetened condensed milk, ^ pint un- sweetened condensed cream, 2 tablespoons of chopped preserved Canton ginger, and 4 table- spoons of the syrup from the ginger j
Cook this with the app: pantry check, scaling, and the assistant.