Junket Ice-Cream with Loganberries
From Good Housekeeping summer cookery book, 1932
Presented as published in 1932. 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
1729Calories
50 gProtein
186 gCarbs
89 gFat
Full nutrition (34 nutrients)
Calories1729 kcal
Protein50 g
Carbohydrates186 g
Fiber0 g
Sugars184 g
Total Fat89 g
Saturated Fat51 g
Monounsaturated Fat19 g
Polyunsaturated Fat1.6 g
Omega-30.2 g
Cholesterol296 mg
Sodium581 mg
Potassium2316 mg
Calcium1872 mg
Iron0.1 mg
Magnesium182 mg
Phosphorus1544 mg
Zinc6.4 mg
Copper0 mg
Manganese0 mg
Vitamin D14 mcg
Vitamin C0 mg
Vitamin A468 mcg
Vitamin E0.7 mg
Vitamin K2.8 mcg
Vitamin B60.9 mg
Vitamin B127.9 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)2 mg
Niacin (B3)1.6 mg
Folate0 mcg
Choline260 mg
Caffeine0 mg
Water1364 g
As published
This recipe was extracted from Good Housekeeping summer cookery book (1932) by Good Housekeeping Institute (Great Britain), page 20. The excerpt below is the record exactly as published.
JUNKET ICE-CREAM WITH LOGANBERRIES 3 pint milk I dessertspoonful cold 1 gill cream water 4 oz. castor sugar 1 dessertspoonful vanilla A pinch of salt 4 teaspoonful almond ex- 3 teaspoonful essence of tract rennet or 4 tab
Cook this with the app: pantry check, scaling, and the assistant.