Caramel Ice Cream

Name: Caramel Ice Cream
Ingredients: }4 c. sugar; }/i c. boiling water; 1 c. milk; 1 egg; }/2 c. sugar; 2 c. cream; 3^ tb. vanilla

From Canadian cook book, 1924

Presented as published in 1924. 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

2540Calories

19 gProtein

203 gCarbs

176 gFat

Full nutrition (34 nutrients)

Calories2540 kcal

Protein19 g

Carbohydrates203 g

Fiber1.3 g

Sugars168 g

Total Fat176 g

Saturated Fat100 g

Monounsaturated Fat36 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol512 mg

Sodium463 mg

Potassium915 mg

Calcium668 mg

Iron8.1 mg

Magnesium69 mg

Phosphorus532 mg

Zinc2.2 mg

Copper0 mg

Manganese0.2 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E0.1 mg

Vitamin K11 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.5 mg

Niacin (B3)2.7 mg

Folate32 mcg

Choline46 mg

Caffeine0 mg

Water605 g

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 85. The excerpt below is the record exactly as published.

CARAMEL ICE CREAM. }4 c. sugar. ]/i c. boiling water. 1 c. milk. 1 egg. f.g. salt. }/2 c. sugar. 2 c. cream. 3^ tb. vanilla

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