Photo: Sara Cervera
Estimated Nutrition (whole recipe, rough)
80
Calories
6g
Protein
5g
Fat
1g
Carbs
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 small pot preserved ginger
- 4 eggs
- ginger
Directions
1
1 small pot preserved ginger; Beaten whites of 4 eggs;
2
1 pt. cream; J^ cup sugar.
3
1 pt. milk;
4
Drain off juice and chop ginger. Scald milk and cream; add ginger juice, and pour mixture over whites of eggs. Put in double boiler and cook until thick. Cool and freeze. When stiff, remove dasher ; add ginger, stir well and then pack tight- ly and set away in freezer for 2 hours before serving.
5
— H. S. K.
By Kaufman, Nettie M ·
Recipe sourced from
internet_archive