Blackcurrant Ice Cream

Name: Blackcurrant Ice Cream
Ingredients: 4 pint milk; dessertspoon lemon juice; dessertspoon cornflour; % pint cream; 2 tablespoons blackcurrant jelly

From Prestcold cold cookery, 1930

Presented as published in 1930. 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

2094Calories

69 gProtein

129 gCarbs

146 gFat

Full nutrition (34 nutrients)

Calories2094 kcal

Protein69 g

Carbohydrates129 g

Fiber0.6 g

Sugars113 g

Total Fat146 g

Saturated Fat84 g

Monounsaturated Fat31 g

Polyunsaturated Fat2.1 g

Omega-30.2 g

Cholesterol475 mg

Sodium802 mg

Potassium3195 mg

Calcium2550 mg

Iron0.3 mg

Magnesium250 mg

Phosphorus2117 mg

Zinc8.8 mg

Copper0.1 mg

Manganese0 mg

Vitamin D19 mcg

Vitamin C5.5 mg

Vitamin A624 mcg

Vitamin E1 mg

Vitamin K5.6 mcg

Vitamin B61.3 mg

Vitamin B1211 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)2.7 mg

Niacin (B3)2.3 mg

Folate6 mcg

Choline352 mg

Caffeine0 mg

Water1871 g

As published

This recipe was extracted from Prestcold cold cookery (1930) by Pressed Steel Co. Ltd, page 7. The excerpt below is the record exactly as published.

BLACKCURRANT ICE CREAM 4 pint milk | dessertspoon lemon juice | dessertspoon cornflour % pint cream 2 tablespoons blackcurrant jelly

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