Custard Ice Cream

Name: Custard Ice Cream
Ingredients: 2 tbsp. flour; 3 or 4 eggs; I cupr sugar; 4 cups scalded milk; 4 tsp. salt; 2 tbsp. vanilla or other extract

From Girl's home manual of cookery, home management, home nursing and laundry, 1913

Half the above quantity of custard may be made and one pint of thin cream added to it just before freezing.

Presented as published in 1913. 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

1125Calories

21 gProtein

217 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories1125 kcal

Protein21 g

Carbohydrates217 g

Fiber0 g

Sugars205 g

Total Fat15 g

Saturated Fat4.7 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol558 mg

Sodium9550 mg

Potassium275 mg

Calcium98 mg

Iron3.7 mg

Magnesium26 mg

Phosphorus316 mg

Zinc2.1 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A240 mcg

Vitamin E1.6 mg

Vitamin K0.5 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.8 mg

Niacin (B3)1.3 mg

Folate96 mcg

Choline441 mg

Caffeine0 mg

Water130 g

As published

This recipe was extracted from Girl's home manual of cookery, home management, home nursing and laundry (1913) by Annie Bessie Juniper, British Columbia. Ministry of Education, page 53. The excerpt below is the record exactly as published.

Custard Ice Cream. 2 tbsp. flour. 3 or 4 eggs. I cupr sugar: 4 cups scalded milk. 4 tsp. salt. 2 tbsp. vanilla or other extract

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