vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Small Ginger Creams
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
781Calories
36 gProtein
57 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories781 kcal
Protein36 g
Carbohydrates57 g
Fiber8 g
Sugars14 g
Total Fat48 g
Saturated Fat28 g
Monounsaturated Fat9.7 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol135 mg
Sodium146 mg
Potassium1054 mg
Calcium303 mg
Iron12 mg
Magnesium150 mg
Phosphorus297 mg
Zinc2.9 mg
Copper0.9 mg
Manganese19 mg
Vitamin D1.2 mcg
Vitamin C0.4 mg
Vitamin A40 mcg
Vitamin E0.1 mg
Vitamin K3.3 mcg
Vitamin B60.5 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.7 mg
Folate16 mcg
Choline56 mg
Caffeine0 mg
Water187 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.
Small Ginger Creams. Dissolve i oz. cut gelatine in 1 gill milk. Allow to cool while whipping 1 gill cream to stiff froth. Add milk and gelatine to cream with 2 oz. preserved ginger cut in small pieces and 1 tablespoonful ginger syrup. Add sugar, and allow cream to cool, stirring now and again. Put in small wetted moulds. Ginger with Cream. Preserved Ginger, Whipped Cream. Cut up some ginger about the size of peas and put a teaspoonful and a very little syrup in each paiaer ramequin case. Fill the cases with whipped cream and serve. Ginger Souffle. Put in pan 1 oz. butter to melt, add 1 oz. flour ; stir together a few minutes to cook flour ; add 1 gill milk and 1 tablespoonful syrup of ginger. Put over fire again till it leaves side of pan. Take from fire, cool, then add 1 dessertspoonful sugar, some of the ginger cut in pieces, a few drops of ginger essence, the yolks of 4 eggs and whites of 5 ; add yoUvs to mixture after it has cooled ; add at last minute the whites, whipped to stiff froth. Put into souffle tin, and pin a greased band of paper round. Take a piece of ginger, and put in pan with a little water. Roil for a few minutes, and pour round pudding when ready. Steam 35 minutes. Gooseberry, Raspberry, or Strawberry Fool. Put in stone jar 2 lb. unripe gooseberries, ^ pint water, lb. sugar. Put jar in saucepan of boiling water on fire until quite soft 140 TRIED FAVOURITES COOKERY BOOK. and tender ; then press through a sieve, and while still warm, add to it another \ lb. sugar and a pint of cream ; or new milk will do. Stir well, and grate a little nutmeg over top. Honeycomb Cream. 1 oz. Gelatine, li pints Milk, Sugar to taste
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