Frozen Custard
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
These must be very cold before beating, as they beat stiffer.
Presented as published in 1895. 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 The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 71. The excerpt below is the record exactly as published.
Frozen Custard. 2 quarts milk 2 tablespoons vanilla or I ^ pounds sugar lemon 4 eggs
Cook this with the app: pantry check, scaling, and the assistant.