Frozen Custard
From Physical culture cook book, 1901
Presented as published in 1901. 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 Physical culture cook book (1901) by Richardson, Mary Mrs., page 58. The excerpt below is the record exactly as published.
Frozen Custard. — Put one quart of milk into a double boiler. Beat the yolks of four eggs with one cupful of sugar, then add to the hot milk. Stir over the fire for just a moment until it thickens ; then pour backward and for- ward from one vessel to another until quite frothy. Add a teaspoonful of vanilla
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