Caramel Ice Cream
From A text-book of cooking, 1915
Presented as published in 1915. 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
4462Calories
21 gProtein
355 gCarbs
335 gFat
Full nutrition (30 nutrients)
Calories4462 kcal
Protein21 g
Carbohydrates355 g
Fiber1.3 g
Sugars301 g
Total Fat335 g
Saturated Fat191 g
Monounsaturated Fat69 g
Polyunsaturated Fat0.2 g
Cholesterol965 mg
Sodium465 mg
Potassium946 mg
Calcium652 mg
Iron8.1 mg
Magnesium64 mg
Phosphorus551 mg
Zinc2.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K22 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.5 mg
Folate32 mcg
Choline3.1 mg
Water640 g
As published
This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 78. The excerpt below is the record exactly as published.
\ cupful boiling water Salt 1 teaspoonful vanilla Scald the cream ; add the sugar to it. Prepare the choco- late in the usual way, by cooking it in the boiling water until a smooth paste is formed. (See Cliocolate, p. 98.) Add the chocolate mixture to the hot cream. Cool, add salt and vanilla, and freeze. FRENCH ICE CREAM 1 quart cream Salt 1 pint milk 1 cupful sugar 3 egg yolks 1 tablespoonful vanilla Prepare as directed in Method of Mixing Frozen Foods, p. 188. CARAMEL ICE CREAM 1 cupful sugar 1 quart cream
Cook this with the app: pantry check, scaling, and the assistant.