vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Caramel Ice Cream
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 2
Presented as published in 1914. 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
669Calories
12 gProtein
118 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories669 kcal
Protein12 g
Carbohydrates118 g
Fiber0 g
Sugars119 g
Total Fat16 g
Saturated Fat9.3 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol57 mg
Sodium289 mg
Potassium573 mg
Calcium459 mg
Iron0.1 mg
Magnesium45 mg
Phosphorus377 mg
Zinc1.6 mg
Copper0 mg
Manganese0 mg
Vitamin D3.5 mcg
Vitamin C0 mg
Vitamin A117 mcg
Vitamin E0.2 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B122 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.4 mg
Folate0 mcg
Choline65 mg
Caffeine0 mg
Water333 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 95. The excerpt below is the record exactly as published.
CARAMEL ICE CREAM. 3 C. milk 1 T. vanilla 1 egg 1 jar cream 1 C. sugar y8 t. salt
Cook this with the app: pantry check, scaling, and the assistant.