vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Caramel Ice Cream
From Royal Victoria cook book, 1900
Serves 10
Recipe attributed to M. L. Barwick.
Presented as published in 1900. 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
525Calories
5 gProtein
46 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories525 kcal
Protein5.4 g
Carbohydrates46 g
Fiber0 g
Sugars41 g
Total Fat36 g
Saturated Fat20 g
Monounsaturated Fat7.8 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol174 mg
Sodium58 mg
Potassium158 mg
Calcium100 mg
Iron0.5 mg
Magnesium12 mg
Phosphorus119 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.2 mg
Vitamin K2.3 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate12 mcg
Choline63 mg
Caffeine0 mg
Water103 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 36. The excerpt below is the record exactly as published.
CARAMEL ICE CREAM.—Put 1 gill of sugar in a pan and stir over the fire until it becomes liquid and a dark brown color, then add a gill of water and simmer until the sugar becomes liquid again ; this will take about 15 minutes ; 1 quart cream, 14 pints milk, 4 eggs, 2 tablespoons flour, 3 gills sugar
Cook this with the app: pantry check, scaling, and the assistant.