I have a 1934 Borden pamphlet with a recipe for Frozen Egg Nog. The directions say to “whip [½ cup whipping] cream to custard-like consistency” before folding it into the mixture as the final step.
Not only have I never seen this phrasing before for whipping cream, I have whipped a lot of cream and never have I seen it reach a consistency that I would call “custard-like”.
I’ve done a search on the phrase
"whip cream to custard-like consistency" and found several vintage recipes that use it, such as the 1934 Peppermint Stick Ice Cream from The Library of Congress’s Cool off this July with Vintage Ice Cream Recipes!
I’ve done a Google search on
"Frozen Egg Nog" "condensed milk" and found some recipes, all old, but none that call for either that consistency or even condensed milk.
- Alice B. Parmenter’s Frozen Egg Nog on page 65 of The Guild Cook Book
- Ann Dunkelberger’s Frozen Egg Nog on page 17 of The American Legion Auxiliary Cookbook
- Betty Barclay’s Frozen Egg Nog on page two of the December 28, 1938 North Canton Ohio Sun
They all just say to add (or fold in) the cream, whipped. Which is what I plan to do if I can’t find any evidence otherwise.
What does “custard-like consistency” mean in the context of whipping cream? Perhaps custard meant something different in earlier cooking eras?