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Caramel Ice Cream

Name: Caramel Ice Cream
Yield: 8 servings
Ingredients: One pint milk; two eggs; two cups sugar; one quart cream; two tablespoons flour; one tablespoon flavoring; one saltspoon salt

From The Monmouth Baptist ladies' cook book, 1907

Serves 8

Presented as published in 1907. 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

657Calories

6 gProtein

59 gCarbs

45 gFat

Full nutrition (34 nutrients)

Calories657 kcal

Protein6.1 g

Carbohydrates59 g

Fiber0 g

Sugars53 g

Total Fat45 g

Saturated Fat25 g

Monounsaturated Fat9.5 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol174 mg

Sodium1278 mg

Potassium226 mg

Calcium155 mg

Iron0.4 mg

Magnesium16 mg

Phosphorus155 mg

Zinc0.7 mg

Copper0 mg

Manganese0 mg

Vitamin D0.8 mcg

Vitamin C0 mg

Vitamin A39 mcg

Vitamin E0.2 mg

Vitamin K2.8 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.3 mg

Folate9 mcg

Choline48 mg

Caffeine0 mg

Water131 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 101. The excerpt below is the record exactly as published.

CARAMEL ICE CREAM. Miss Julia Clarke. One pint milk, two eggs, two cups sugar, one quart cream, two tablespoons flour, one tablespoon flavoring (vanilla), one saltspoon salt

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