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Ginger with Cream
From Tried favourites cookery book, 1909
Serves 1
Presented as published in 1909. 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
148Calories
3 gProtein
21 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories148 kcal
Protein3 g
Carbohydrates21 g
Fiber3.5 g
Sugars2.8 g
Total Fat6.6 g
Saturated Fat4.1 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.4 g
Omega-30.1 g
Cholesterol19 mg
Sodium8.8 mg
Potassium367 mg
Calcium54 mg
Iron5 mg
Magnesium56 mg
Phosphorus64 mg
Zinc1 mg
Copper0.1 mg
Manganese8.3 mg
Vitamin D0.1 mcg
Vitamin C0.2 mg
Vitamin A48 mcg
Vitamin E0.2 mg
Vitamin K0.7 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.4 mg
Folate4 mcg
Choline15 mg
Caffeine0 mg
Water18 g
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 132. The excerpt below is the record exactly as published.
Ginger with Cream. Preserved Ginger, Whipped Cream
Cook this with the app: pantry check, scaling, and the assistant.