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History Cookbook: Ginger Cream

This recipe is in categories World War 2, Party food
About this recipe
Healthiness : (195 votes)
Difficulty:  2 out of 5 difficulty
Preparation Time: 15 minutes, plus setting time.
Number of servings: 6-8
Serving suggestions: Serve with cooked apple or enjoy on it's own.


This recipe uses evaporated milk that was used in WW2 as an alternative to fresh milk. The recipe was submitted by Fergus Martin, Chef at the Robinson Centre, Wyboston Lakes.
Ingredients
  • 1 packet of orange Jelly
  • 1 small tin of evaporated milk
  • 50g (2oz) preserved ginger
  • water (see jelly packet for quantity)
Equipment
  • Weighing scales
  • Measuring jug
  • Wooden spoon
  • Mould
Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

  1. Dissolve the jelly in sufficient water and add a little ginger syrup from the jar to make up to 425ml (¾ pint)
  2. Add the evaporated milk and the ginger chopped into small pieces when almost set
  3. Stir slightly in order to distribute the ginger evenly
  4. Turn into a wetted mould
  5. Stand in a cool place to set
Ginger Cream - print view  Ginger Cream - print view

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Comments
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Name: Jazz 4th December 2017
Going to make for a school project. CAN’T WAIT!
Name: Daisy 7th November 2017
looks delicious
Name: Willow Star 17th September 2017
This seems nice
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