Caramel Ice-Cream

Name: Caramel Ice-Cream
Ingredients: one pint of milk; one quart of cream; three eggs; two cups of granulated sugar; one cup of pulverized sugar; one-fourth cup of corn starch

From Statesmen's dishes; and how to cook them, 1890

Presented as published in 1890. 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

6165Calories

54 gProtein

689 gCarbs

365 gFat

Full nutrition (34 nutrients)

Calories6165 kcal

Protein54 g

Carbohydrates689 g

Fiber0.3 g

Sugars626 g

Total Fat365 g

Saturated Fat205 g

Monounsaturated Fat78 g

Polyunsaturated Fat3.4 g

Omega-30.1 g

Cholesterol1581 mg

Sodium600 mg

Potassium1859 mg

Calcium1264 mg

Iron3.1 mg

Magnesium135 mg

Phosphorus1327 mg

Zinc6.2 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D7.7 mcg

Vitamin C0 mg

Vitamin A396 mcg

Vitamin E1.8 mg

Vitamin K23 mcg

Vitamin B60.8 mg

Vitamin B124 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.4 mg

Niacin (B3)1.2 mg

Folate71 mcg

Choline528 mg

Caffeine0 mg

Water1091 g

As published

This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 40. The excerpt below is the record exactly as published.

CARAMEL ICE-CREAM. BY MBS. H. C. IIANSBROUGH. (Wife of Representative from North Dakota.) jsNE pint of milk, one quart of cream, three eggs, two cups of granulated sugar, one cup of pulverized sugar, one-fourth cup of corn starch

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