Ice Cream (Ginger)

Name: Ice Cream (Ginger)
Ingredients: half a pint of milk; the yolks of two eggs; three ounces of sugar; half a pint of whipped cream; some preserved ginger

From Hilda's "where is it?" of recipes, 1891

If cream is not available, make more custard with four egg yolks.

Presented as published in 1891. 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

1219Calories

28 gProtein

126 gCarbs

70 gFat

Full nutrition (34 nutrients)

Calories1219 kcal

Protein28 g

Carbohydrates126 g

Fiber0 g

Sugars116 g

Total Fat70 g

Saturated Fat40 g

Monounsaturated Fat20 g

Polyunsaturated Fat4.1 g

Omega-30.1 g

Cholesterol579 mg

Sodium254 mg

Potassium850 mg

Calcium593 mg

Iron1.9 mg

Magnesium67 mg

Phosphorus653 mg

Zinc3.2 mg

Copper0.1 mg

Manganese0 mg

Vitamin D5.3 mcg

Vitamin C0 mg

Vitamin A678 mcg

Vitamin E2.7 mg

Vitamin K4.8 mcg

Vitamin B60.4 mg

Vitamin B122.9 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.5 mg

Folate54 mcg

Choline377 mg

Caffeine0 mg

Water434 g

As published

This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 36. The excerpt below is the record exactly as published.

ICE CREAM {GINGER). (Mrs. Southey's Recipe.) Make a custard with half a pint of milk, the yolks of two eggs, and three ounces of sugar; add half a pint of whipped cream and some preserved ginger

Cook this with the app: pantry check, scaling, and the assistant.