Custard Ice Cream
From Use and preparation of food, 1919
If syrup is used as a substitute for sugar, it should be added to the milk.
Presented as published in 1919. 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
4488Calories
43 gProtein
274 gCarbs
355 gFat
Full nutrition (34 nutrients)
Calories4488 kcal
Protein43 g
Carbohydrates274 g
Fiber0 g
Sugars228 g
Total Fat355 g
Saturated Fat202 g
Monounsaturated Fat74 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol1209 mg
Sodium454 mg
Potassium1774 mg
Calcium1209 mg
Iron1.9 mg
Magnesium128 mg
Phosphorus1144 mg
Zinc4.9 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D5.7 mcg
Vitamin C0 mg
Vitamin A236 mcg
Vitamin E0.8 mg
Vitamin K23 mcg
Vitamin B60.7 mg
Vitamin B123.1 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1 mg
Niacin (B3)2.3 mg
Folate49 mcg
Choline234 mg
Caffeine0 mg
Water1028 g
As published
This recipe was extracted from Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 42. The excerpt below is the record exactly as published.
CUSTARD ICE CREAM. Milk, 2 cups. Sugar, 1 cup. Flour, 2 tablespoons. Thin cream, 1 quart. 1 egg. Vanilla, 2 tablespoons. Salt
Cook this with the app: pantry check, scaling, and the assistant.