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Caramel Ice Cream
From Delta Gamma cook book, 1922
Serves 6
Mabel A. Brown (Rho Sigma)
Presented as published in 1922. 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
790Calories
8 gProtein
56 gCarbs
60 gFat
Full nutrition (34 nutrients)
Calories790 kcal
Protein8.3 g
Carbohydrates56 g
Fiber0.6 g
Sugars38 g
Total Fat60 g
Saturated Fat34 g
Monounsaturated Fat13 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol183 mg
Sodium548 mg
Potassium305 mg
Calcium220 mg
Iron0.9 mg
Magnesium24 mg
Phosphorus199 mg
Zinc0.9 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A42 mcg
Vitamin E0.1 mg
Vitamin K4 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.5 mg
Folate28 mcg
Choline36 mg
Caffeine0 mg
Water191 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 92. The excerpt below is the record exactly as published.
Caramel Ice Cream 1 pint milk 3 beaten eggs 1 cup sugar 1 teaspoon salt 1 level tablespoon flour Add to hot milk and cook. Put one cup sugar in frying pan and heat until it becomes liquid. Add one-half cup water and let it become liquid again. Strain into custard and add one quart cream
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