Burnt Sugar Ice Cream

Name: Burnt Sugar Ice Cream
Ingredients: one quart of new milk; eight eggs; a tablespoonful of flour; ten ounces of light brown sugar; cinnamon, pounded, put in a muslin bag

From Jane Hamilton's recipes, 1909

Presented as published in 1909. 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

1695Calories

52 gProtein

292 gCarbs

38 gFat

Full nutrition (34 nutrients)

Calories1695 kcal

Protein52 g

Carbohydrates292 g

Fiber0.1 g

Sugars280 g

Total Fat38 g

Saturated Fat13 g

Monounsaturated Fat15 g

Polyunsaturated Fat7.6 g

Omega-30.1 g

Cholesterol1488 mg

Sodium730 mg

Potassium955 mg

Calcium461 mg

Iron9.5 mg

Magnesium78 mg

Phosphorus815 mg

Zinc5.3 mg

Copper0.4 mg

Manganese0.4 mg

Vitamin D8 mcg

Vitamin C0 mg

Vitamin A640 mcg

Vitamin E4.2 mg

Vitamin K1.3 mcg

Vitamin B60.8 mg

Vitamin B123.6 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.9 mg

Niacin (B3)1.2 mg

Folate204 mcg

Choline1183 mg

Caffeine0 mg

Water309 g

As published

This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 37. The excerpt below is the record exactly as published.

one quart of new milk put eight eggs (leaving out the whites if you prefer), beat- ing the eggs well. Stir in a tablespoonful of flour, strain the eggs through a sieve, and add them to the milk. Take ten ounces of light brown sugar, put it into a skillet, and stir it until it boils up. Add the eggs and milk and boil two or three minutes. Sea- son with cinnamon, pounded, put in a muslin bag

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