vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Custard Ice Cream
From Atlanta women's club cook book, 1921
Serves 2
Mrs. D. F. Stevenson
Presented as published in 1921. 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
727Calories
17 gProtein
12 gCarbs
63 gFat
Full nutrition (33 nutrients)
Calories727 kcal
Protein17 g
Carbohydrates12 g
Fiber0 g
Sugars2.4 g
Total Fat63 g
Saturated Fat36 g
Monounsaturated Fat13 g
Polyunsaturated Fat0 g
Cholesterol181 mg
Sodium4888 mg
Potassium200 mg
Calcium113 mg
Iron0.1 mg
Magnesium13 mg
Phosphorus101 mg
Zinc0.4 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K4.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water220 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 92. The excerpt below is the record exactly as published.
t-spoon salt. 1 t-spoon almond extract. 11/2 cups heavy cream. 1 tbls. vanilla. Whites 5 eggs
Cook this with the app: pantry check, scaling, and the assistant.