Junket Ice Cream

Name: Junket Ice Cream
Ingredients: 3 pint milk; 4 pint thick cream; 4 oz. castor sugar; Pinch of salt; Vanilla essence to flavour; 4 rennet tablet or; 3? teaspoon essence of rennet

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

2157Calories

53 gProtein

191 gCarbs

131 gFat

Full nutrition (34 nutrients)

Calories2157 kcal

Protein53 g

Carbohydrates191 g

Fiber0 g

Sugars185 g

Total Fat131 g

Saturated Fat75 g

Monounsaturated Fat27 g

Polyunsaturated Fat1.6 g

Omega-30.2 g

Cholesterol417 mg

Sodium606 mg

Potassium2443 mg

Calcium1944 mg

Iron0.1 mg

Magnesium190 mg

Phosphorus1611 mg

Zinc6.7 mg

Copper0 mg

Manganese0 mg

Vitamin D14 mcg

Vitamin C0 mg

Vitamin A468 mcg

Vitamin E0.7 mg

Vitamin K5.6 mcg

Vitamin B61 mg

Vitamin B127.9 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)2 mg

Niacin (B3)1.7 mg

Folate0 mcg

Choline260 mg

Caffeine0 mg

Water1431 g

As published

This recipe was extracted from Prestcold cold cookery (1930) by Pressed Steel Co. Ltd, page 4. The excerpt below is the record exactly as published.

JUNKET ICE CREAM 3 pint milk 4 rennet tablet or 4 pint thick cream 3? teaspoon essence of rennet 4 oz. castor sugar Pinch of salt Vanilla essence to flavour

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