vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Caramel Ice Cream
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 20
A little vanilla flavor may be added.
Presented as published in 1907. 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
903Calories
11 gProtein
53 gCarbs
73 gFat
Full nutrition (34 nutrients)
Calories903 kcal
Protein11 g
Carbohydrates53 g
Fiber0 g
Sugars45 g
Total Fat73 g
Saturated Fat40 g
Monounsaturated Fat16 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol416 mg
Sodium124 mg
Potassium265 mg
Calcium149 mg
Iron1.1 mg
Magnesium19 mg
Phosphorus226 mg
Zinc1.2 mg
Copper0 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A96 mcg
Vitamin E0.6 mg
Vitamin K4.7 mcg
Vitamin B60.2 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.2 mg
Folate28 mcg
Choline176 mg
Caffeine0 mg
Water155 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 99. The excerpt below is the record exactly as published.
CARAMEL ICE CREAM. sugar. (Be careful to use only the yellow part of j gallon cream, 2 lbs. sugar, 24 yolks of eggs
Cook this with the app: pantry check, scaling, and the assistant.