Recipe Manuscript

Is Med Indfrosne Frugter

Name: Is Med Indfrosne Frugter
Prep time: PTPT35M
Cook time: PTPT20M
Yield: 10
Cuisine: European
Ingredients: 1 liter whole milk; 6 large eggs (separated into yolks and whites); 600 grams granulated sugar; 500 milliliters heavy cream; 600 milliliters fresh or frozen berries (such as strawberries, raspberries, currants, or blueberries)

"With Frozen Fruits"

1884

From the treasured pages of Skandinavisk-amerikansk kogebog

Unknown Author

Age of Gastronomy (1800 - 1900)European American Intermediate Dessert

Original Recipe • 1884

Original Manuscript(circa Age of Gastronomy, 1800 - 1900)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Is Med Indfrosne Frugter

"En Kvart Mælk ophedes næsten til Kogning og føies langsomt til 6 Æggeblommer der er rørt, med 3 Kopper Sukker. De stivslagne hvider kommes nu i, det hældes tilbage i Gryden og røres indtil det er en lind Grød. Man lader det blive ganske koldt, da piskes en Kvart Fløde i og man sætter det til Frysning. Efter at have rørt i det anden Gang, kommes en Pint friske Bær i."

English Translation

"A quart of milk is heated almost to boiling and slowly added to 6 egg yolks that have been stirred with 3 cups of sugar. The stiffly beaten egg whites are then added, it is poured back into the pot and stirred until it is a smooth porridge. Let it become completely cold, then whip in a quart of cream and set it to freeze. After stirring it a second time, a pint of fresh berries is added."

Note on the Original Text

The recipe is written in direct, practical language, as was common in 19th-century Scandinavian cookbooks. Quantities blend traditional units (kvart, pint, kop), so careful interpretation is needed — modern metric equivalents streamline the process. Some differences: punctuation is sparse and sentences long. Ingredients and method are intertwined, reflecting the natural flow of cooking as a lived experience rather than rigid step-by-step instructions. Spelling reflects older Danish conventions, but modern readers will easily follow with translation and a bit of cross-cultural culinary imagination.

Modern Kitchen Interpretation

Recipe's Origin

Skandinavisk-amerikansk kogebog - Click to view recipe in book

Title

Skandinavisk-amerikansk kogebog (1884)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1884

Publisher

"Den Norskdanske boghandels" forlag

Background

A delightful journey through Danish culinary traditions as they flourished in Chicago at the end of the 19th century, this book offers a tasteful collection of recipes and practical cookery wisdom for both the adventurous and the nostalgic gourmand.

Kindly made available by

Internet Archive

Historical Background of the Recipe

Learn about old traditions

This recipe comes from an 1884 Danish-language cookbook published in Chicago, serving the Norwegian-Danish immigrant community. Written in a time of cultural transition, it reflects both Old World traditions and the resourcefulness required by cooks in the New World, where ingredients or tools might differ from those back home. Ice cream and frozen desserts were a special treat in the late 19th century, requiring access to ice (harvested in winter and stored in ice houses or purchased from ice vendors). The recipe showcases an upper-middle-class dessert, elegant enough for guests, and underscores the admiration for creamy, custard-based confections during a time when refrigeration was a luxury.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Cooks in the 1880s would have used a large saucepan, sturdy bowls for whisking eggs, a wooden spoon for stirring the custard, and a wire whisk for beating egg whites by hand. Ice cream was frozen in a hand-cranked freezer, packed in ice and salt, or in a covered tin set in a bucket of ice, with regular manual stirring to prevent ice crystals. No electric mixers or precise thermometers — everything was done by eye, hand, and patient attention at the stove.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

35 mins

Cook Time

20 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

4 1/4 cups whole milk
6 large eggs (separated into yolks and whites)
3 cups granulated sugar
2 cups heavy cream
2 1/2 cups fresh or frozen berries (such as strawberries, raspberries, currants, or blueberries)

Instructions

Begin by gently heating 4 1/4 cups of whole milk until it is almost at a simmer.
In a separate bowl, whisk together 6 egg yolks and 3 cups of sugar until creamy.
Gradually pour the hot milk into the eggs and sugar, whisking constantly to prevent the yolks from scrambling.
In a clean bowl, beat the 6 egg whites until stiff peaks form, then fold them into the milk and egg mixture.
Return the combined mixture to the pot and cook over gentle heat, stirring constantly, until it thickens into a custard — it should coat the back of a spoon but not boil.
Allow the custard to cool completely.
Once cold, whisk in 2 cups of heavy cream.
Pour the mixture into an ice cream maker or suitable freezing container for the modern home kitchen.
After about 30–60 minutes, stir the mixture well (or churn if using a machine).
Then fold in 2 1/2 cups of fresh or frozen berries.
Continue freezing, stirring once or twice more until it is softly set.
Serve as a luxurious frozen dessert.

Estimated Calories

450 per serving

Cooking Estimates

Preparing, cooking, and freezing this ice cream takes a while, but most of the time is hands-off. The custard is quickly cooked, then you let it cool, freeze, and stir it a few times until set. Each scoop is rich and creamy, with a good balance of cream, fruit, and sweet custard.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.