Caramel Ice Cream

Name: Caramel Ice Cream
Ingredients: 1 quart milk; 1 cup granulated sugar; 4 eggs; one heaping teaspoon flour; a half cup of sugar; a small piece of butter; a quart of cream

From The Federation cook book, 1910

Presented as published in 1910. 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

5255Calories

76 gProtein

385 gCarbs

477 gFat

Full nutrition (34 nutrients)

Calories5255 kcal

Protein76 g

Carbohydrates385 g

Fiber0 g

Sugars349 g

Total Fat477 g

Saturated Fat216 g

Monounsaturated Fat83 g

Polyunsaturated Fat4.9 g

Omega-30.2 g

Cholesterol2090 mg

Sodium862 mg

Potassium2677 mg

Calcium1904 mg

Iron3.8 mg

Magnesium199 mg

Phosphorus1939 mg

Zinc8.9 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D13 mcg

Vitamin C0 mg

Vitamin A632 mcg

Vitamin E2.6 mg

Vitamin K23 mcg

Vitamin B61.2 mg

Vitamin B127 mcg

Thiamin (B1)1 mg

Riboflavin (B2)2.3 mg

Niacin (B3)1.9 mg

Folate98 mcg

Choline762 mg

Caffeine0 mg

Water1575 g

As published

This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 26. The excerpt below is the record exactly as published.

Caramel Ice Cream 1 quart milk, put it on to heat. Put 1 cup granulated sugar in sauce pan, place on the stove and let it melt to a dark brown, stirring all the time and as soon as the last bit is melted pour into the warm milk ; beat the yolks of 4 eggs and stir in together with one heaping teaspoon flour, a half cup of sugar, a small piece of butter. As soon as it begins to thicken remove from fire and add a quart of cream

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