Custard Ice-Cream
From Original White House Cookbook, 1887
Serves 6
Presented as published in 1887. 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
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 242. The excerpt below is the record exactly as published.
CUSTARD ICE-CREAM. Sweeten one quart of cream or rich milk with half a pound of sugar and flavor to taste ; put it over the fire in a farina-kettle ; as soon as it be- gins to boil, stir into it a tablespoonful of cornstarch or rice flour which has been previously mixed smooth with a little milk ; after it has boiled a few minutes, take it off the fire and stir in very gradually six eggs
Cook this with the app: pantry check, scaling, and the assistant.