Frozen Custard with Fruit
From The white ribbon cook book, 1894
Serves 8
If allowed to freeze itself, stir in fruit after the second beating.
Presented as published in 1894. 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 The white ribbon cook book (1894) by Kathryn Armstrong, page 111. The excerpt below is the record exactly as published.
Frozen Custard with Fruit — Two pints milk, same of cream, 6 eggs, 3 teacups sugar, 1 pint berries, or peaches cut up small
Cook this with the app: pantry check, scaling, and the assistant.