Frozen Custard I
From A laboratory manual of foods and cookery, 1916
Presented as published in 1916. 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
No method was recorded for this recipe.
Nutrition per serving
2928Calories
44 gProtein
243 gCarbs
197 gFat
Full nutrition (34 nutrients)
Calories2928 kcal
Protein44 g
Carbohydrates243 g
Fiber0 g
Sugars226 g
Total Fat197 g
Saturated Fat109 g
Monounsaturated Fat43 g
Polyunsaturated Fat3.4 g
Omega-30.1 g
Cholesterol1099 mg
Sodium498 mg
Potassium1416 mg
Calcium974 mg
Iron2.7 mg
Magnesium106 mg
Phosphorus1057 mg
Zinc5.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D7.7 mcg
Vitamin C0 mg
Vitamin A396 mcg
Vitamin E1.8 mg
Vitamin K12 mcg
Vitamin B60.7 mg
Vitamin B124 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.4 mg
Niacin (B3)1 mg
Folate71 mcg
Choline528 mg
Caffeine0 mg
Water823 g
As published
This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 109. The excerpt below is the record exactly as published.
Frozen Custard I Ingredients : 2 c. milk i tbsp. vanilla i c. sugar i pt. cream 3 eggs DESSERTS 275 Frozen Custard II Ingredients : 2 c. scalded milk f tsp. salt 1 c. sugar
Cook this with the app: pantry check, scaling, and the assistant.