Frozen Custard (New York)

Name: Frozen Custard (New York)
Ingredients: 2 eggs; 2 c. milk; 1 c. sugar; 2 ssp. salt; 4 T. flour

From Cooking in the elementary schools, January, 1922, 1922

By adding 2 squares of chocolate a good chocolate ice cream may be made.

Presented as published in 1922. 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

1181Calories

19 gProtein

247 gCarbs

17 gFat

Full nutrition (34 nutrients)

Calories1181 kcal

Protein19 g

Carbohydrates247 g

Fiber0 g

Sugars224 g

Total Fat17 g

Saturated Fat9.1 g

Monounsaturated Fat3.4 g

Polyunsaturated Fat0.5 g

Omega-30.1 g

Cholesterol58 mg

Sodium4854 mg

Potassium779 mg

Calcium610 mg

Iron1.9 mg

Magnesium67 mg

Phosphorus526 mg

Zinc2.3 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D4.7 mcg

Vitamin C0 mg

Vitamin A156 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B122.6 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.8 mg

Niacin (B3)2.6 mg

Folate50 mcg

Choline87 mg

Caffeine0 mg

Water433 g

As published

This recipe was extracted from Cooking in the elementary schools, January, 1922 (1922) by Chicago (Ill.). Board of Education. Education Division., page 10. The excerpt below is the record exactly as published.

FROZEN CUSTARD (New York) 2 eggs 2 c. milk 1 c. sugar 2 ssp. salt 4 T. flour

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