vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Ginger Ice Cream
From Mary Jane's cook book, 1916
Serves 4
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
Nutrition per serving
741Calories
19 gProtein
101 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories741 kcal
Protein19 g
Carbohydrates101 g
Fiber4.5 g
Sugars78 g
Total Fat30 g
Saturated Fat0.8 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Omega-30.1 g
Cholesterol0 mg
Sodium11 mg
Potassium430 mg
Calcium38 mg
Iron6.4 mg
Magnesium69 mg
Phosphorus54 mg
Zinc1.2 mg
Copper0.2 mg
Manganese11 mg
Vitamin D0 mcg
Vitamin C1.7 mg
Vitamin A0.6 mcg
Vitamin E5.6 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.1 mg
Folate4.9 mcg
Choline13 mg
Caffeine0 mg
Water60 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 68. The excerpt below is the record exactly as published.
GINGER ICE CREAM. Egg yolks, 8. Orange extract, 1 teaspoon. Sugar, iy2 cups. Preserved ginger, 1 cup. Boiling milk. 2 cups. Lemon juice, 1 tablespoon. Ginger syrup, 1 tablespoon
Cook this with the app: pantry check, scaling, and the assistant.