Junket Ice Cream

Name: Junket Ice Cream
Ingredients: 2 c. milk; 1 c. cream; % c. sugar; % rennet tablet; 1 tb. cold water; 1 tb. vanilla

From Canadian cook book, 1924

Presented as published in 1924. 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

1523Calories

21 gProtein

133 gCarbs

99 gFat

Full nutrition (34 nutrients)

Calories1523 kcal

Protein21 g

Carbohydrates133 g

Fiber0 g

Sugars126 g

Total Fat99 g

Saturated Fat57 g

Monounsaturated Fat21 g

Polyunsaturated Fat0.5 g

Omega-30.1 g

Cholesterol300 mg

Sodium236 mg

Potassium980 mg

Calcium746 mg

Iron0.1 mg

Magnesium74 mg

Phosphorus627 mg

Zinc2.6 mg

Copper0 mg

Manganese0 mg

Vitamin D4.7 mcg

Vitamin C0 mg

Vitamin A156 mcg

Vitamin E0.2 mg

Vitamin K5.6 mcg

Vitamin B60.4 mg

Vitamin B122.6 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.7 mg

Folate0 mcg

Choline87 mg

Caffeine0 mg

Water587 g

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 85. The excerpt below is the record exactly as published.

JUNKET ICE CREAM. 2 c. milk. 1 c. cream. % c. sugar, f.g. salt. % rennet tablet. 1 tb. cold water. 1 tb. vanilla

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