Ginger Cream

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 10 min Total: 10 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
Garnish
Instructions (10)
  1. Slice the ginger finely.
  2. Put the sliced ginger into a basin with the syrup, the well-beaten yolks of eggs, and the cream.
  3. Mix these ingredients well together.
  4. Stir the mixture over the fire for about 10 minutes, or until it thickens.
  5. Take the mixture off the fire.
  6. Whisk until nearly cold.
  7. Sweeten to taste.
  8. Add the isinglass, which should be melted and strained.
  9. Serve the cream in a glass dish.
  10. Garnish with slices of preserved ginger or candied citron.
Original Text
GINGER CREAM. 1432. INGREDIENTS.—The yolks of 4 eggs, 1 pint of cream, 3 oz. of preserved ginger, 2 dessertspoonfuls of syrup, sifted sugar to taste, 1 oz. of isinglass. Mode.—Slice the ginger finely; put it into a basin with the syrup, the well-beaten yolks of eggs, and the cream; mix these ingredients well together, and stir them over the fire for about 10 minutes, or until the mixture thickens; then take it off the fire, whisk till nearly cold, sweeten to taste, add the isinglass, which should be melted and strained, and serve the cream in a glass dish. It may be garnished with slices of preserved ginger or candied citron. Time.—About 10 minutes to stir the cream over the fire. Average cost, with cream at 1s. per pint, 3s. 6d. Sufficient for a good-sized dish. Seasonable at any time. PRESERVED GINGER comes to us from the West Indies. It is made by scalding the roots when they are green and full of sap, then peeling them in cold water, and putting them into jars, with a rich syrup; in which state we receive them. It should be chosen of a bright-yellow colour, with a little transparency: what is dark-coloured, fibrous, and stringy, is not good. Ginger roots, fit for preserving, and in size equal to West Indian, have been produced in the Royal Agricultural Garden in Edinburgh.
Notes
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