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Ginger Cream

Ingredients.

Yolks of three Eggs.

One ounce of Castor Sugar.

One gill of Milk.

Half a gill of Ginger Syrup.

Half a pint of Cream.

Two ounces of Ginger.

Three-quarters of an ounce of Gelatine.

Make a custard of the eggs, milk, and sugar; when cool, add to this the syrup of ginger, the ginger cut into small pieces, and the gelatine melted, last of all the cream whipped; mix all well together; pour into a mould to set.