Ginger Ice Cream
From Scientific cooking with scientific methods, 1911
Serves 1
Presented as published in 1911. 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 Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 114. The excerpt below is the record exactly as published.
Ginger Ice=cream. Add two cups of preserved ginger (cut fine) to the vanilla ice-cream, and three tablespoons of syrup from the ginger, one cup of finely chopped nuts (any kind you like), and one-third cup sherry wine
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