Reference > Farmer's Cookbook > COLD DESSERTS > Ginger Cream
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Ginger Cream

1/4 box gelatine or
Few grains salt
1 tablespoon granulated gelatine
1 tablespoon wine

1/2 tablespoon brandy
1/4 cup cold water
2 tablespoons ginger syrup
1 cup milk
1/4 cup Canton ginger, cut in pieces
Yolks 2 eggs

1/4 cup sugar
Whip from 21/2 cups cream

Soak gelatine, and add to custard made of milk, eggs, sugar, and salt. Strain, chill in pan of ice-water, add flavorings, and when it begins to thicken fold in whip from cream.


CONTENTS · BIBLIOGRAPHIC RECORD
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