vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Frozen Custard
From The complete cook book, 1900
Serves 4
Presented as published in 1900. 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
563Calories
18 gProtein
91 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories563 kcal
Protein18 g
Carbohydrates91 g
Fiber1.6 g
Sugars87 g
Total Fat15 g
Saturated Fat7 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat1.8 g
Omega-30.1 g
Cholesterol308 mg
Sodium201 mg
Potassium556 mg
Calcium370 mg
Iron2 mg
Magnesium49 mg
Phosphorus405 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D3.8 mcg
Vitamin C0 mg
Vitamin A200 mcg
Vitamin E1 mg
Vitamin K10 mcg
Vitamin B60.3 mg
Vitamin B122 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.4 mg
Folate36 mcg
Choline265 mg
Caffeine0 mg
Water273 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 116. The excerpt below is the record exactly as published.
FROZEN CUSTARD. To one quart of milk allow six to eight eggs, yolks and whites beaten separately. Put the milk in a double boiler, and while it is coming to a boil beat the yolks with one and a half cups of sugar until very light. When the milk has reached boiling point, remove from the fire and allow it to cool five minutes, then pour it very hot over the eggs and sugar. Wash the boiler, re- turn the custard and stir over the fire until quite thick. Add a dash of black pepper and strain through a wire sieve. When cold flavor with vanilla to taste
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