vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Ginger Ice Cream
From With a saucepan over the sea, 1902
Serves 8
An English dessert.
Presented as published in 1902. 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
446Calories
7 gProtein
27 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories446 kcal
Protein6.8 g
Carbohydrates27 g
Fiber0.5 g
Sugars22 g
Total Fat35 g
Saturated Fat19 g
Monounsaturated Fat7.8 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol230 mg
Sodium73 mg
Potassium184 mg
Calcium79 mg
Iron0.8 mg
Magnesium14 mg
Phosphorus129 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D0.8 mcg
Vitamin C7 mg
Vitamin A60 mcg
Vitamin E0.4 mg
Vitamin K2.2 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate20 mcg
Choline113 mg
Caffeine0 mg
Water96 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 70. The excerpt below is the record exactly as published.
GINGER ICE CREAM. (England.) Mix on the fire 6 ounces of sugar, rind of a lemon, and yolks of 6 eggs. Add i^ pints of boiling cream, and stir until it is thick. Add 2 ounces of chopped preserved ginger
Cook this with the app: pantry check, scaling, and the assistant.