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Frozen Custard
From The Henderson cook book, 1914
Serves 7
Recipe by Mrs. H. G. Tull, Phila.
Presented as published in 1914. 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
821Calories
9 gProtein
69 gCarbs
52 gFat
Full nutrition (34 nutrients)
Calories821 kcal
Protein9.4 g
Carbohydrates69 g
Fiber0.6 g
Sugars43 g
Total Fat52 g
Saturated Fat29 g
Monounsaturated Fat11 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol199 mg
Sodium83 mg
Potassium448 mg
Calcium193 mg
Iron1.6 mg
Magnesium33 mg
Phosphorus214 mg
Zinc1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1 mcg
Vitamin C1.3 mg
Vitamin A45 mcg
Vitamin E0.2 mg
Vitamin K3.7 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.6 mg
Folate36 mcg
Choline56 mg
Caffeine0 mg
Water198 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 65. The excerpt below is the record exactly as published.
FROZEN CUSTARD. Make custard of small cup flour dissolved in a little cold milk, 1 pint milk, l/o cup raisins, yolks of 2 eggs, % cup cherries, 1 cup sugar, citron cut fine, 1 quart cream
Cook this with the app: pantry check, scaling, and the assistant.