vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Frozen Custard with Fruit
From The Blue grass cook book, 1904
Serves 6
Presented as published in 1904. 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
695Calories
6 gProtein
128 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories695 kcal
Protein5.6 g
Carbohydrates128 g
Fiber2.4 g
Sugars108 g
Total Fat21 g
Saturated Fat12 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol182 mg
Sodium59 mg
Potassium416 mg
Calcium128 mg
Iron1.2 mg
Magnesium24 mg
Phosphorus156 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.9 mcg
Vitamin C5.4 mg
Vitamin A190 mcg
Vitamin E0.9 mg
Vitamin K2.7 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate26 mcg
Choline115 mg
Caffeine0 mg
Water79 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 46. The excerpt below is the record exactly as published.
FROZEN CUSTARD WITH FRUIT Make custard of Yolks of 4 eggs, 1 quart of new milk, ^ pound of granulated sugar. Boil the milk, add sugar, and stir in well-beaten eggs. Add to custard 1 tablespoon of gelatine in 168 ICE CREAM a little cold milk, and let it cool. Put in freezer. When half frozen add 1 cup of raisins, 1 cup of strawberry preserves, 1 cup of candied cherries, A little thinly sliced citron. A little wine or sherry is an improvement. Stir in last 1 pint of whipped cream
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