Caramel Ice Cream
From One hundred choice recipes and business directory of Kannapolis, N.C., 1928
Mrs. C. M. Powell.
Presented as published in 1928. 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
6094Calories
76 gProtein
602 gCarbs
385 gFat
Full nutrition (34 nutrients)
Calories6094 kcal
Protein76 g
Carbohydrates602 g
Fiber0 g
Sugars569 g
Total Fat385 g
Saturated Fat216 g
Monounsaturated Fat83 g
Polyunsaturated Fat4.9 g
Omega-30.2 g
Cholesterol1826 mg
Sodium853 mg
Potassium2656 mg
Calcium1890 mg
Iron3.8 mg
Magnesium197 mg
Phosphorus1915 mg
Zinc8.8 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)0.9 mg
Riboflavin (B2)2.3 mg
Niacin (B3)1.7 mg
Folate94 mcg
Choline762 mg
Caffeine0 mg
Water1556 g
As published
This recipe was extracted from One hundred choice recipes and business directory of Kannapolis, N.C. (1928) by Woman's Club of Kannapolis (N.C.), page 5. The excerpt below is the record exactly as published.
Caramel Ice Cream 4 eges beaten into 1 cup of 1 quart of milk flour 34 cup of sugar. Put milk on the stove and let get warm. Put 1 pound of sugar, into a hot skillet and melt, then stir into warm milk and eggs. When cool add 1 quart of milk and 1 quart of eream
Cook this with the app: pantry check, scaling, and the assistant.