Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Syrup | 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
- four ounces of granulated sugar
- two tablespoonfuls of preserved ginger chopped fine
- two tablespoonfuls of the ginger syrup
- a cup of milk
- a pint of whipped cream
- a tablespoonful of almonds blanched
- ginger
Directions
Soak a quarter of a box of gelatine in half a cup of milk for half an hour, then place the bowl over steam until the gelatine is perfectly dissolved. Add to it four ounces of granulated sugar and a pint of whipped cream, two tablespoonfuls of preserved ginger chopped fine, two tablespoonfuls of the ginger syrup and a tablespoonful of almonds blanched and chopped very fine. Stir until it begins to thicken, pour into a mould and set on the ice. Serve in a glass dish and powder the top with chopped almonds.