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Frozen Custard

Name: Frozen Custard
Yield: 4 servings
Ingredients: One quart rich milk; 1 large cup sugar; 1 teaspoonful salt; yolks of 6 eggs; 13^ teaspoonfuls almond flavoring; 1 cup cream

From The white ribbon cook book, 1894

Serves 4

Presented as published in 1894. 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

504Calories

11 gProtein

53 gCarbs

28 gFat

Full nutrition (34 nutrients)

Calories504 kcal

Protein11 g

Carbohydrates53 g

Fiber0 g

Sugars51 g

Total Fat28 g

Saturated Fat14 g

Monounsaturated Fat7 g

Polyunsaturated Fat1.4 g

Omega-30 g

Cholesterol339 mg

Sodium702 mg

Potassium162 mg

Calcium79 mg

Iron1.3 mg

Magnesium13 mg

Phosphorus182 mg

Zinc1.1 mg

Copper0.1 mg

Manganese0 mg

Vitamin D1.5 mcg

Vitamin C0 mg

Vitamin A120 mcg

Vitamin E0.8 mg

Vitamin K1.6 mcg

Vitamin B60.1 mg

Vitamin B120.7 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.1 mg

Folate35 mcg

Choline221 mg

Caffeine0 mg

Water92 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 108. The excerpt below is the record exactly as published.

Frozen Custard — One quart rich milk, 1 large cup sugar, 1 teaspoonful salt, yolks of 6 eggs, 13^ teaspoonfuls almond flavoring, 1 cup cream

Cook this with the app: pantry check, scaling, and the assistant.