Caramel Ice Cream
From Home dissertations, 1891
The flavor can be varied by browning the sugar more or less.
Presented as published in 1891. 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
3988Calories
19 gProtein
236 gCarbs
334 gFat
Full nutrition (23 nutrients)
Calories3988 kcal
Protein19 g
Carbohydrates236 g
Sugars201 g
Total Fat334 g
Saturated Fat191 g
Monounsaturated Fat69 g
Cholesterol965 mg
Sodium195 mg
Potassium912 mg
Calcium575 mg
Iron0.1 mg
Magnesium57 mg
Phosphorus534 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin K22 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Niacin (B3)0.6 mg
Water544 g
As published
This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 149. The excerpt below is the record exactly as published.
CARAMEL ICE CREAM. Put a small cup of sugar into a small frying-pan and stir over the fire until it turns liquid and begins to smoke, then turn it into the boiling mixture or foundation, which put away to cool. When it becomes cold Add a quart of cream
Cook this with the app: pantry check, scaling, and the assistant.