vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Caramel Ice Cream
From The Twin-city housewife, 1920
Serves 8
Presented as published in 1920. 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
639Calories
5 gProtein
59 gCarbs
44 gFat
Full nutrition (31 nutrients)
Calories639 kcal
Protein4.6 g
Carbohydrates59 g
Sugars53 g
Total Fat44 g
Saturated Fat25 g
Monounsaturated Fat9 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol128 mg
Sodium48 mg
Potassium209 mg
Calcium147 mg
Iron0.1 mg
Magnesium15 mg
Phosphorus130 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0.6 mcg
Vitamin A19 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate3.1 mcg
Choline11 mg
Water122 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 50. The excerpt below is the record exactly as published.
Caramel Ice Cream Heat one pint of milk to boiling point. Stir in one cup of sugar and two eggs, beaten together until light, and two rounding tablespoons of flour. When the milk is first put over the fire put one cup of sugar in pan to melt; when brown stir in the custard and boil five minutes; when cold add one-half cup of sugar, a pinch of salt, and one quart of thin cream
Cook this with the app: pantry check, scaling, and the assistant.