_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 1_s._ per pint, 3_s._ 6_d._ _Sufficient_ for a
good-sized dish. _Seasonable_ at any time.
GINGER, Preserved,
Comes 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 deep 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.