Custard Ice Cream
From Food and health, 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
1542Calories
44 gProtein
248 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories1542 kcal
Protein44 g
Carbohydrates248 g
Fiber0 g
Sugars250 g
Total Fat41 g
Saturated Fat21 g
Monounsaturated Fat10 g
Polyunsaturated Fat3 g
Omega-30.2 g
Cholesterol489 mg
Sodium516 mg
Potassium1624 mg
Calcium1258 mg
Iron1.9 mg
Magnesium130 mg
Phosphorus1183 mg
Zinc5.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D11 mcg
Vitamin C0 mg
Vitamin A472 mcg
Vitamin E1.5 mg
Vitamin K0.3 mcg
Vitamin B60.8 mg
Vitamin B126.2 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.8 mg
Niacin (B3)1.2 mg
Folate47 mcg
Choline468 mg
Caffeine0 mg
Water942 g
As published
This recipe was extracted from Food and health (1916) by Helen Kinne, page 82. The excerpt below is the record exactly as published.
Custard ice cream. What and how much. Milk I quart Sugar i or f cup Eggs 2 Vanilla i tablespoonful
Cook this with the app: pantry check, scaling, and the assistant.