Cream Ice - II (Frozen Custard)

Name: Cream Ice - II (Frozen Custard)
Ingredients: 1 quart milk; 6 yolks; if cups powdered sugar; 1 2 pints thick cream; 1-2 table-spoons vanilla

From The pudding and pastry book, 1900

The custard can be made with cream instead of milk.

Presented as published in 1900. 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

2610Calories

74 gProtein

255 gCarbs

143 gFat

Full nutrition (34 nutrients)

Calories2610 kcal

Protein74 g

Carbohydrates255 g

Fiber0 g

Sugars243 g

Total Fat143 g

Saturated Fat75 g

Monounsaturated Fat35 g

Polyunsaturated Fat6.8 g

Omega-30.2 g

Cholesterol1474 mg

Sodium849 mg

Potassium2117 mg

Calcium1513 mg

Iron5.4 mg

Magnesium167 mg

Phosphorus1712 mg

Zinc8.5 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D15 mcg

Vitamin C0 mg

Vitamin A792 mcg

Vitamin E3.6 mg

Vitamin K6.5 mcg

Vitamin B61.2 mg

Vitamin B127.9 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)2.8 mg

Niacin (B3)1.4 mg

Folate141 mcg

Choline1056 mg

Caffeine0 mg

Water1228 g

As published

This recipe was extracted from The pudding and pastry book (1900) by Elizabeth Douglas, page 33. The excerpt below is the record exactly as published.

Cream Ice — II (Frozen Custard) 1 quart milk 6 yolks if cups powdered sugar 1 2 pints thick cream 1-2 table-spoons vanilla

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