Caramel Ice Cream

Name: Caramel Ice Cream
Ingredients: One quart cream; 2 cups milk; 1 1/, cups sugar; I egg; I tablespoon flour; 4% teaspoon salt; 1%4 table- spoons vanilla

From Two hundred tested recipes, 1920

Presented as published in 1920. 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

4755Calories

36 gProtein

367 gCarbs

350 gFat

Full nutrition (34 nutrients)

Calories4755 kcal

Protein36 g

Carbohydrates367 g

Fiber0 g

Sugars327 g

Total Fat350 g

Saturated Fat200 g

Monounsaturated Fat72 g

Polyunsaturated Fat0.5 g

Omega-30.1 g

Cholesterol1023 mg

Sodium1550 mg

Potassium1686 mg

Calcium1180 mg

Iron0.6 mg

Magnesium119 mg

Phosphorus1036 mg

Zinc4.2 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D4.7 mcg

Vitamin C0 mg

Vitamin A156 mcg

Vitamin E0.2 mg

Vitamin K22 mcg

Vitamin B60.6 mg

Vitamin B122.6 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.7 mg

Niacin (B3)1.7 mg

Folate13 mcg

Choline87 mg

Caffeine0 mg

Water985 g

As published

This recipe was extracted from Two hundred tested recipes (1920) by North Carolina. Literature and Library Extension Department Woman's Club of Oxford, page 21. The excerpt below is the record exactly as published.

CARAMEL ICE CREAM One quart cream, 2 cups milk, 1 1/, cups sugar, I egg, I tablespoon flour, 4% teaspoon salt, 1%4 table- spoons vanilla

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