vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Custard Ice-cream
From The new practical housekeeping, 1890
Serves 6
Sliced peaches greatly improve this or any frozen custard.
Presented as published in 1890. 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
757Calories
14 gProtein
30 gCarbs
65 gFat
Full nutrition (34 nutrients)
Calories757 kcal
Protein14 g
Carbohydrates30 g
Fiber0 g
Sugars25 g
Total Fat65 g
Saturated Fat36 g
Monounsaturated Fat14 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol335 mg
Sodium153 mg
Potassium453 mg
Calcium319 mg
Iron0.7 mg
Magnesium34 mg
Phosphorus336 mg
Zinc1.6 mg
Copper0 mg
Manganese0 mg
Vitamin D2.4 mcg
Vitamin C0 mg
Vitamin A119 mcg
Vitamin E0.5 mg
Vitamin K3.9 mcg
Vitamin B60.2 mg
Vitamin B121.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.3 mg
Folate20 mcg
Choline151 mg
Caffeine0 mg
Water266 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 297. The excerpt below is the record exactly as published.
Custard Ice-cream. — Beat yolks of five eggs,add eight well round- ed tablespoons white sugar ; boil a quart milk, stir with it one table- spoon corn-starch (previously dissolved in a little cold milk) ; when cooked until as cream, cool, add one quart cream
Cook this with the app: pantry check, scaling, and the assistant.