Frozen Custard II

Name: Frozen Custard II
Ingredients: 2 c. scalded milk; 1/2 tsp. salt; 1 c. sugar; 1 qt. thin cream; 5 eggs; 2 tbsp. vanilla

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

Nutrition per serving

4424Calories

50 gProtein

241 gCarbs

358 gFat

Full nutrition (34 nutrients)

Calories4424 kcal

Protein50 g

Carbohydrates241 g

Fiber0 g

Sugars205 g

Total Fat358 g

Saturated Fat199 g

Monounsaturated Fat78 g

Polyunsaturated Fat4.8 g

Omega-30.1 g

Cholesterol1895 mg

Sodium1719 mg

Potassium1298 mg

Calcium719 mg

Iron4.5 mg

Magnesium90 mg

Phosphorus1031 mg

Zinc5.4 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D5 mcg

Vitamin C0 mg

Vitamin A400 mcg

Vitamin E2.6 mg

Vitamin K23 mcg

Vitamin B60.7 mg

Vitamin B122.2 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.2 mg

Niacin (B3)0.9 mg

Folate118 mcg

Choline735 mg

Caffeine0 mg

Water749 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 II Ingredients : 2 c. scalded milk f tsp. salt 1 c. sugar i qt. thin cream 5 eggs 2 tbsp. vanilla

Cook this with the app: pantry check, scaling, and the assistant.