vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Caramel Cream
From The new Kentucky home cook book, 1884
Serves 11
Miss Allie Bascom.
Presented as published in 1884. 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
761Calories
12 gProtein
92 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories761 kcal
Protein12 g
Carbohydrates92 g
Fiber1.4 g
Sugars86 g
Total Fat39 g
Saturated Fat22 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol244 mg
Sodium159 mg
Potassium517 mg
Calcium384 mg
Iron1.4 mg
Magnesium39 mg
Phosphorus304 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D2.4 mcg
Vitamin C0.1 mg
Vitamin A115 mcg
Vitamin E0.5 mg
Vitamin K3 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.4 mg
Folate18 mcg
Choline141 mg
Caffeine0 mg
Water235 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 152. The excerpt below is the record exactly as published.
CARAMEL CREAM. Put two pints of brown sugar into a skillet, and stir it until a deep reddish brown ; boil in two quarts of milk six sticks of cinnamon. When it boils, stir in the beaten yelks of eight eggs, then the burned sugar. This must be done off the fire. Add a little white sugar, and freeze. One quart of cream
Cook this with the app: pantry check, scaling, and the assistant.