Custard Ice Cream

Name: Custard Ice Cream
Ingredients: 2 T. flour; 2 C. milk; % C. sugar; 1 egg — well beaten; 2 C. cream; 1 t. vanilla

From A simple course in home economics for rural schools, 1916

Presented as published in 1916. 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

2428Calories

33 gProtein

154 gCarbs

188 gFat

Full nutrition (34 nutrients)

Calories2428 kcal

Protein33 g

Carbohydrates154 g

Fiber0 g

Sugars125 g

Total Fat188 g

Saturated Fat106 g

Monounsaturated Fat40 g

Polyunsaturated Fat1.5 g

Omega-30.1 g

Cholesterol727 mg

Sodium354 mg

Potassium1284 mg

Calcium919 mg

Iron1.8 mg

Magnesium97 mg

Phosphorus875 mg

Zinc3.9 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D5.7 mcg

Vitamin C0 mg

Vitamin A236 mcg

Vitamin E0.8 mg

Vitamin K11 mcg

Vitamin B60.5 mg

Vitamin B123.1 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1 mg

Niacin (B3)1.9 mg

Folate49 mcg

Choline234 mg

Caffeine0 mg

Water744 g

As published

This recipe was extracted from A simple course in home economics for rural schools (1916) by Mary Edna Gearing, page 29. The excerpt below is the record exactly as published.

Custard Ice Cream 2 T. flour 2 C. milk Make a paste with the flour and a little of the milk. Add remaining flour. Cook 15 m. in double boiler, then add % C. sugar 1 egg — well beaten Cool, add 2 C. cream 1 t. vanilla

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