Caramel Ice Cream
From Dainty dinners and dishes for Jewish families, 1907
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
2421Calories
17 gProtein
199 gCarbs
175 gFat
Full nutrition (34 nutrients)
Calories2421 kcal
Protein17 g
Carbohydrates199 g
Fiber0 g
Sugars182 g
Total Fat175 g
Saturated Fat100 g
Monounsaturated Fat36 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol512 mg
Sodium191 mg
Potassium830 mg
Calcium589 mg
Iron0.1 mg
Magnesium58 mg
Phosphorus513 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K11 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.6 mg
Folate0 mcg
Choline43 mg
Caffeine0 mg
Water489 g
As published
This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 73. The excerpt below is the record exactly as published.
CARAMEL ICE CREAM. Glace Caramel. 2 oz. granulated sugar. 1 pint cream. 4 pint of milk. 4 oz. castor sugar. 1 dessertspoonful vanilla essence
Cook this with the app: pantry check, scaling, and the assistant.