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# Frozen Custard

For Short Cake.

# Ingredients

To 1 pint of milk add 1/2 pint of cream. Scald. Have ready 1 egg, well beaten, 1 scant cup of granulated sugar, and one level tablespoon of cornstarch.

# Directions

Add this mixture to the milk and cream as soon as they come to a boil. Stir and set aside to cool. When cold, add 1 teaspoon of vanilla and freeze.

# Credits and Notes

• Some or all of the text on this page was taken from The Suffrage Cook Book (1915) - this work is out of copyright. It is not always clear on who wrote what recipe.

This page was last edited on 2026-09-09 02:59:34.

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