Caramel Cream

Name: Caramel Cream
Ingredients: Boil two coffee cups of best brown sugar; butter the size of an egg; two-thirds of a cup of thin sweet cream; one-half a cup of gelatine; the rest of pint of cream

From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895

Presented as published in 1895. 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

3715Calories

121 gProtein

449 gCarbs

259 gFat

Full nutrition (33 nutrients)

Calories3715 kcal

Protein121 g

Carbohydrates449 g

Fiber0 g

Sugars427 g

Total Fat259 g

Saturated Fat96 g

Monounsaturated Fat34 g

Polyunsaturated Fat0 g

Cholesterol747 mg

Sodium486 mg

Potassium1081 mg

Calcium739 mg

Iron4.6 mg

Magnesium98 mg

Phosphorus357 mg

Zinc1.4 mg

Copper3 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K11 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.9 mg

Folate43 mcg

Choline60 mg

Caffeine0 mg

Water315 g

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 92. The excerpt below is the record exactly as published.

Caramel Cream. Boil two coffee cups of best brown sugar, butter the the size of an egg, and two-thirds of a cup of thin sweet cream twelve minutes after it commences to boil. Dissolve one-half a cup of gelatine in as little water as will dissolve it; add this to it, and the rest of pint of cream

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