Frozen Custard
From Foods, their selection and preparation, 1935
Custard base is used for richer ice cream.
Presented as published in 1935. 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
9Calories
2 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories9.1 kcal
Protein2.3 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5.3 mg
Potassium0.4 mg
Calcium1.5 mg
Iron0 mg
Magnesium0.6 mg
Phosphorus1.1 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.8 mcg
Choline1 mg
Caffeine0 mg
Water0.4 g
As published
This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 147. The excerpt below is the record exactly as published.
Frozen custard. Soft custard (see page 1 1 0), needs to be sweeter if frozen than if served unfrozen. Gelatin may be added to the cus¬ tard while hot
Cook this with the app: pantry check, scaling, and the assistant.