Caramel Ice Cream

Name: Caramel Ice Cream
Ingredients: 1 quart cream; 2 cups milk; 1 and one-third cups sugar; 1 egg; 1 tablespoon flour; 14 teaspoon salt; 114 tablespoons vanilla

From The Carbon County cook book, 1926

Presented as published in 1926. 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

4614Calories

36 gProtein

333 gCarbs

350 gFat

Full nutrition (34 nutrients)

Calories4614 kcal

Protein36 g

Carbohydrates333 g

Fiber0 g

Sugars293 g

Total Fat350 g

Saturated Fat200 g

Monounsaturated Fat72 g

Polyunsaturated Fat0.5 g

Omega-30.1 g

Cholesterol1023 mg

Sodium966 mg

Potassium1680 mg

Calcium1179 mg

Iron0.6 mg

Magnesium119 mg

Phosphorus1036 mg

Zinc4.2 mg

Copper0 mg

Manganese0.1 mg

Vitamin D4.7 mcg

Vitamin C0 mg

Vitamin A156 mcg

Vitamin E0.2 mg

Vitamin K22 mcg

Vitamin B60.6 mg

Vitamin B122.6 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.7 mg

Niacin (B3)1.7 mg

Folate13 mcg

Choline87 mg

Caffeine0 mg

Water984 g

As published

This recipe was extracted from The Carbon County cook book (1926), page 28. The excerpt below is the record exactly as published.

Caramel Ice Cream. 1 quart cream, 2 cups milk, 1 and one- third cups sugar, 1 egg, 1 tablespoon flour, 14 teaspoon salt, 114 tablespoons vanilla

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