Frozen Custard
From Harper's cook book encyclopædia, 1902
Serves 6
Presented as published in 1902. 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
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 105. The excerpt below is the record exactly as published.
Frozen Custard. — One quart of rich milk, four eggs, one cupful of granu- lated sugar, and two teaspoonfuls of vanilla or bitter-almond extract
Cook this with the app: pantry check, scaling, and the assistant.