vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Frozen Custard
From Miss Corson's practical American cookery and household management, 1885
Serves 2
Ensure to follow freezing instructions.
Presented as published in 1885. 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
471Calories
32 gProtein
23 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories471 kcal
Protein32 g
Carbohydrates23 g
Fiber0 g
Sugars24 g
Total Fat27 g
Saturated Fat13 g
Monounsaturated Fat7.9 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol523 mg
Sodium363 mg
Potassium904 mg
Calcium669 mg
Iron2.2 mg
Magnesium73 mg
Phosphorus740 mg
Zinc3.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D7.2 mcg
Vitamin C0 mg
Vitamin A356 mcg
Vitamin E1.6 mg
Vitamin K0.4 mcg
Vitamin B60.5 mg
Vitamin B123.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.2 mg
Niacin (B3)0.6 mg
Folate59 mcg
Choline454 mg
Caffeine0 mg
Water525 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 280. The excerpt below is the record exactly as published.
FROZEN CUSTARD. Frozen custard is made in the same way, only five eggs, at least, are added to a quart of milk
Cook this with the app: pantry check, scaling, and the assistant.