Ice Cream with Junket
From The Common sense recipe book, 1898
Exquisitely delicious.
Presented as published in 1898. 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
2189Calories
37 gProtein
255 gCarbs
115 gFat
Full nutrition (34 nutrients)
Calories2189 kcal
Protein37 g
Carbohydrates255 g
Fiber0 g
Sugars249 g
Total Fat115 g
Saturated Fat66 g
Monounsaturated Fat24 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol358 mg
Sodium421 mg
Potassium1707 mg
Calcium1345 mg
Iron0.1 mg
Magnesium132 mg
Phosphorus1119 mg
Zinc4.6 mg
Copper0 mg
Manganese0 mg
Vitamin D9.4 mcg
Vitamin C0 mg
Vitamin A312 mcg
Vitamin E0.5 mg
Vitamin K5.6 mcg
Vitamin B60.7 mg
Vitamin B125.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.4 mg
Niacin (B3)1.2 mg
Folate0 mcg
Choline174 mg
Caffeine0 mg
Water1000 g
As published
This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 64. The excerpt below is the record exactly as published.
one quart milk and halfi-pint cream with one ee sugar and two teaspoonfuls Chr. Hansen’s delicious vanilla; heat just lukewarm, have freezer warm and ready; pour in nae stir in two dissolved Junket Tablets
Cook this with the app: pantry check, scaling, and the assistant.