Custard Ices
From Cox's manual of gelatine cookery (copyright), 1938
Less cream may be used if preferred.
Presented as published in 1938. 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
2045Calories
33 gProtein
240 gCarbs
110 gFat
Full nutrition (33 nutrients)
Calories2045 kcal
Protein33 g
Carbohydrates240 g
Fiber0 g
Sugars232 g
Total Fat110 g
Saturated Fat60 g
Monounsaturated Fat25 g
Polyunsaturated Fat2.3 g
Cholesterol715 mg
Sodium408 mg
Potassium1070 mg
Calcium763 mg
Iron2.1 mg
Magnesium81 mg
Phosphorus771 mg
Zinc3.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A276 mcg
Vitamin E1.2 mg
Vitamin K6.7 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.7 mg
Folate56 mcg
Choline0 mg
Caffeine0 mg
Water1054 g
As published
This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 39. The excerpt below is the record exactly as published.
CUSTARD ICES. Eight to ten persons Any proportions of custard and cream can be used for these ices, and the custard may be made with whole eggs, yolks of eggs, custard powder, or cornflour and egg. Very good ices can also be made with a foundation mixture thickened with ordinary flour. 1 teaspoonful Gelatine added to 1 quart of the mixture gives a smooth, creamy ice. 1 teaspoonful COX’S INSTANT POWDERED GELATINE 6 ozs. castor sugar $ pint cream Flavouring, e.g., vanilla 4 gill water I pint Custard :—1 pint milk, 1 egg, and 2 yolks; or 1 pint milk, 1 teaspoonful cornflour, and 1 yolk
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Cook this with the app: pantry check, scaling, and the assistant.