Caramel Ice Cream
From Jane Hamilton's recipes, 1909
Brown sugar is better than loaf sugar for caramel.
Presented as published in 1909. 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
4319Calories
20 gProtein
320 gCarbs
334 gFat
Full nutrition (33 nutrients)
Calories4319 kcal
Protein20 g
Carbohydrates320 g
Fiber0 g
Sugars275 g
Total Fat334 g
Saturated Fat191 g
Monounsaturated Fat69 g
Polyunsaturated Fat0 g
Cholesterol965 mg
Sodium273 mg
Potassium1296 mg
Calcium810 mg
Iron2.5 mg
Magnesium84 mg
Phosphorus554 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K22 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0 mg
Niacin (B3)1.4 mg
Folate15 mcg
Choline6.5 mg
Caffeine0 mg
Water549 g
As published
This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 37. The excerpt below is the record exactly as published.
a tablespoonful of flour, strain the eggs through a sieve, and add them to the milk. Take ten ounces of light brown sugar, put it into a skillet, and stir it until it boils up. Add the eggs and milk and boil two or three minutes. Sea- son with cinnamon, pounded, put in a muslin bag and boiled in the custard. As soon as the custard is cold freeze it. CARAMEL. To one quart of fresh cream put ten ounces of light brown sugar and a table- spoonful of flour. Put the sugar into a brass skillet and let it boil up, stirring it constantly. Mix the flour with a little of (/67) JANE HAMILTON'S RECIPES cream and then add the remainder of cream, stirring it well so as to distribute the flour equally without any lumps throughout the cream. As soon as the sugar boils up pour on the cream and let it stay until the sugar mixes entirely with it, which is done by a constant stirring. Season with powdered cinnamon
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