vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Caramel Ice Cream
From The Landmarks club cook book, 1903
Serves 5
Ensure the caramel is smooth before mixing.
Presented as published in 1903. 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
885Calories
9 gProtein
52 gCarbs
72 gFat
Full nutrition (34 nutrients)
Calories885 kcal
Protein9.5 g
Carbohydrates52 g
Fiber0 g
Sugars45 g
Total Fat72 g
Saturated Fat41 g
Monounsaturated Fat15 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol279 mg
Sodium104 mg
Potassium356 mg
Calcium246 mg
Iron0.4 mg
Magnesium25 mg
Phosphorus245 mg
Zinc1.1 mg
Copper0 mg
Manganese0 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A63 mcg
Vitamin E0.3 mg
Vitamin K4.6 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate9.4 mcg
Choline76 mg
Caffeine0 mg
Water210 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 90. The excerpt below is the record exactly as published.
CARAMEE ICE CREAM. One pint milk, two eggs, one small tablespoon flavor, one cup granulated sugar. Make like a custard. Keep this hot while making caramel. For this take one cup sugar and dis- solve on stove till it gets liquid, then stir quickly into custard while hot. If lumpy, strain. Add this to one quart cream
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