Vanilla Ice Cream (Custard Foundation)

Name: Vanilla Ice Cream (Custard Foundation)
Ingredients: 2 cups scalded milk.; 1 egg.; 1 teaspoon flour.; 1/8 teaspoon salt.; 1 cup sugar.; 1 quart thin cream.

From The Central cook book, 1924

Any desired fruit may be added to the custard just before placing in the freezer. Miss Ruta WeatTHERLY.

Presented as published in 1924. 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

4069Calories

26 gProtein

238 gCarbs

339 gFat

Full nutrition (34 nutrients)

Calories4069 kcal

Protein26 g

Carbohydrates238 g

Fiber0 g

Sugars201 g

Total Fat339 g

Saturated Fat193 g

Monounsaturated Fat71 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol1151 mg

Sodium558 mg

Potassium984 mg

Calcium604 mg

Iron1.1 mg

Magnesium63 mg

Phosphorus636 mg

Zinc2.8 mg

Copper0.1 mg

Manganese0 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K23 mcg

Vitamin B60.4 mg

Vitamin B120.4 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.8 mg

Folate28 mcg

Choline147 mg

Caffeine0 mg

Water583 g

As published

This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 51. The excerpt below is the record exactly as published.

Vanilla Ice Cream (Custard Foundation) 2 cups scalded milk. 1 egg. 1 teaspoon flour. 1/8 teaspoon salt. 1 cup sugar. 1 quart thin cream.

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