Black Currant Ice Cream

Name: Black Currant Ice Cream
Ingredients: One pound of black currants; One gill of water; Seven ounces of sugar; Half a pint of cream

From The Ocklye cookery book, 1909

Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

1853Calories

11 gProtein

276 gCarbs

86 gFat

Full nutrition (33 nutrients)

Calories1853 kcal

Protein11 g

Carbohydrates276 g

Fiber0 g

Sugars198 g

Total Fat86 g

Saturated Fat48 g

Monounsaturated Fat17 g

Polyunsaturated Fat0.8 g

Cholesterol241 mg

Sodium63 mg

Potassium1693 mg

Calcium398 mg

Iron7.1 mg

Magnesium125 mg

Phosphorus401 mg

Zinc1.8 mg

Copper0.4 mg

Manganese1.2 mg

Vitamin D0 mcg

Vitamin C821 mg

Vitamin A54 mcg

Vitamin E4.5 mg

Vitamin K5.6 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.5 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water626 g

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 36. The excerpt below is the record exactly as published.

BLACK CURRANT ICE CREAM Ingredients One pound of blacli currants. One gill of water. Seven ounces of sugar. Half a pint of cream

Cook this with the app: pantry check, scaling, and the assistant.