Ordinary Frozen Custard
From Cooking for profit, 1886
Serves 3
A point in cooking custards is at the boiling point for the richest texture.
Presented as published in 1886. 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 Cooking for profit (1886) by Jessup Whitehead, page 72. The excerpt below is the record exactly as published.
Ordinary Frozen Custard. 1 quart of milk. 3 eggs. 1 small cup sugar. i- a peach tree leaf for flavor
Cook this with the app: pantry check, scaling, and the assistant.