Caramel Ice Cream

Name: Caramel Ice Cream
Ingredients: 1144 quarts milk; 7 eggs; 2 cups sugar; 14% pints cream; 1 teaspoon vanilla

From The Wilson cook book, 1941

Presented as published in 1941. 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

5218Calories

104 gProtein

494 gCarbs

320 gFat

Full nutrition (34 nutrients)

Calories5218 kcal

Protein104 g

Carbohydrates494 g

Fiber0 g

Sugars471 g

Total Fat320 g

Saturated Fat175 g

Monounsaturated Fat72 g

Polyunsaturated Fat8.2 g

Omega-30.3 g

Cholesterol2165 mg

Sodium1174 mg

Potassium3257 mg

Calcium2340 mg

Iron6.3 mg

Magnesium251 mg

Phosphorus2495 mg

Zinc12 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D20 mcg

Vitamin C0 mg

Vitamin A1009 mcg

Vitamin E4.4 mg

Vitamin K17 mcg

Vitamin B61.7 mg

Vitamin B1211 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)3.5 mg

Niacin (B3)2.2 mg

Folate165 mcg

Choline1279 mg

Caffeine0 mg

Water1898 g

As published

This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 32. The excerpt below is the record exactly as published.

Caramel Ice Cream 1144 quarts milk 7 eggs 2 cups sugar 14% pints cream 1 teaspoon vanilla

Cook this with the app: pantry check, scaling, and the assistant.