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Currant Ice Cream

Name: Currant Ice Cream
Yield: 4 servings
Ingredients: Where fresh or canned currants are not to be had two teaspoons of currant jelly and juice of one lemon may be used for each pint of the frozen mixture

From Fruit recipes, 1907

Serves 4

Presented as published in 1907. 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

58Calories

0 gProtein

15 gCarbs

0 gFat

Full nutrition (32 nutrients)

Calories58 kcal

Protein0 g

Carbohydrates15 g

Fiber0 g

Sugars14 g

Total Fat0 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium14 mg

Potassium17 mg

Calcium0 mg

Iron0.2 mg

Magnesium0 mg

Phosphorus0 mg

Zinc0 mg

Copper0 mg

Vitamin D0 mcg

Vitamin C30 mg

Vitamin A1.2 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water108 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 75. The excerpt below is the record exactly as published.

CURRANT ICE CREAM Partly freeze the cream or custard before adding currant juice. Where fresh or canned currants are not to be had two teaspoons of currant jelly and juice of one lemon may be used for each pint of the frozen mixture

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