Frozen Custard
From The Memorial Hall cook book, 1919
Presented as published in 1919. 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
3380Calories
48 gProtein
363 gCarbs
199 gFat
Full nutrition (34 nutrients)
Calories3380 kcal
Protein48 g
Carbohydrates363 g
Fiber0 g
Sugars348 g
Total Fat199 g
Saturated Fat114 g
Monounsaturated Fat41 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol599 mg
Sodium486 mg
Potassium1923 mg
Calcium1493 mg
Iron0.2 mg
Magnesium147 mg
Phosphorus1255 mg
Zinc5.2 mg
Copper0.2 mg
Manganese0 mg
Vitamin D9.4 mcg
Vitamin C0 mg
Vitamin A312 mcg
Vitamin E0.5 mg
Vitamin K11 mcg
Vitamin B60.7 mg
Vitamin B125.3 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.4 mg
Niacin (B3)1.3 mg
Folate2.4 mcg
Choline177 mg
Caffeine0 mg
Water1132 g
As published
This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 61. The excerpt below is the record exactly as published.
Frozen Custard Beat yolks of 2 eggs very light, add 1V2 cups sugar, and 1 qt. milk which has been brought to a boil. Put in upper part of double boiler and add 1 tblsp. Knox Gelatine (which has been softened in a little cold milk, and then dissolved over steam). Let boil till slightly thickened. Cool and just before freezing add 1 pt. cream and flavor with vanilla
Cook this with the app: pantry check, scaling, and the assistant.