Caramel Ice Cream

Name: Caramel Ice Cream
Ingredients: one-half gallon milk; four eggs; one cup sugar; one and one-half cups sugar; two tablespoonfuls of cold water

From Durham cook book ..., 1921

Recipe by Mrs. W. S. Borland.

Presented as published in 1921. 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

3391Calories

89 gProtein

592 gCarbs

83 gFat

Full nutrition (34 nutrients)

Calories3391 kcal

Protein89 g

Carbohydrates592 g

Fiber0 g

Sugars596 g

Total Fat83 g

Saturated Fat43 g

Monounsaturated Fat21 g

Polyunsaturated Fat5.9 g

Omega-30.3 g

Cholesterol978 mg

Sodium1031 mg

Potassium3210 mg

Calcium2516 mg

Iron3.8 mg

Magnesium258 mg

Phosphorus2365 mg

Zinc11 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D23 mcg

Vitamin C0 mg

Vitamin A944 mcg

Vitamin E3.1 mg

Vitamin K0.6 mcg

Vitamin B61.5 mg

Vitamin B1212 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)3.6 mg

Niacin (B3)2.2 mg

Folate94 mcg

Choline935 mg

Caffeine0 mg

Water1900 g

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 55. The excerpt below is the record exactly as published.

CARAMEL ICE CREAM. For custard use one-half gallon milk, four eggs, one cup sugar. Now for the caramel: Put into saucej)an one and one-half cups sugar, cook slowly over gas stove, stir until it cooks a dark brown, do not let it burn. Add to it slowly two tablespoonfuls of cold water

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