Caramel Cream Ice
From The "Queen" cookery books: Ices, 1902
Presented as published in 1902. 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
1036Calories
29 gProtein
179 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories1036 kcal
Protein29 g
Carbohydrates179 g
Fiber0.2 g
Sugars177 g
Total Fat26 g
Saturated Fat12 g
Monounsaturated Fat7.8 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol474 mg
Sodium346 mg
Potassium898 mg
Calcium608 mg
Iron2.1 mg
Magnesium66 mg
Phosphorus642 mg
Zinc3.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A276 mcg
Vitamin E1.3 mg
Vitamin K1.1 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.6 mg
Folate68 mcg
Choline3 mg
Caffeine0 mg
Water500 g
As published
This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 10. The excerpt below is the record exactly as published.
Caramel Cream Ice. — Dissolve four ounces of caster sugar in half a gill of water, or preferably, lemon juice, and when melted, and of a delicate .golden brown, stir it into a pint of rich vanilla- Pdavom'ed custar
Cook this with the app: pantry check, scaling, and the assistant.