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Ginger Cream
Puddings and Sweet Deserts

Cream custard with finely-sliced ginger (Mrs.B, etc)

Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)

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.

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