Currant Cream Ice
From The "Queen" cookery books: Ices, 1902
Blackberry or black currant juice can be used.
Presented as published in 1902. 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
2595Calories
16 gProtein
74 gCarbs
250 gFat
Full nutrition (33 nutrients)
Calories2595 kcal
Protein16 g
Carbohydrates74 g
Fiber5.3 g
Sugars38 g
Total Fat250 g
Saturated Fat143 g
Monounsaturated Fat52 g
Polyunsaturated Fat0.1 g
Cholesterol724 mg
Sodium173 mg
Potassium1054 mg
Calcium471 mg
Iron1.6 mg
Magnesium58 mg
Phosphorus455 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C111 mg
Vitamin A4.9 mcg
Vitamin E0.1 mg
Vitamin K30 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate9.8 mcg
Choline9.4 mg
Caffeine0 mg
Water727 g
As published
This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 11. The excerpt below is the record exactly as published.
Currant Cream Ice. — Draw down the fruit exactly as for jelly-making-, and when cool add it in the pro- poi-tion of half a pint of this juice to one and a half pints of custard or whipped cream, sweetening it to taste. Blackberry or black currant juice is particularly good with whipped cream, but requires a little additional juice, as they are both rather dry ; say a gill of red currant juice
Cook this with the app: pantry check, scaling, and the assistant.