Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Water | not in our table | 0 |
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
- 3 pint water 3 yolks of eggs boil milk
- 2 ozs
- 3 ozs
- 3 yolks of eggs boil milk
- ginger
Directions
\ pint cream £ oz. gelatine
2 ozs. sugar £ pint milk
3 ozs. preserved ginger 3 pint water
3 yolks of eggs
Boil milk and sugar, add beaten yolks, slowly stir over fire till it thickens. Melt gelatine in another pan slowly, cool custard, add gelatine cool, ginger, syrup and cream. When nearly set add chopped ginger and pour into a wet mould.