Peach Custard Frozen
From The home cook book, 1905
Serves 8
Presented as published in 1905. 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 home cook book (1905) by Christine Frederick, page 143. The excerpt below is the record exactly as published.
PEACH CUSTARD FROZEN In a double-boiler heat a quart and a half of rich milk, and when hot stir in a cup and a half of sugar and the beaten yolks of six eggs. When the custard thickens, set aside to cool. 262 THE HOME COOK BOOK From a quart of fine ripe peaches
Cook this with the app: pantry check, scaling, and the assistant.