Caramel Ice Cream

Name: Caramel Ice Cream
Ingredients: three cups of sugar; one pint of hot cream; one tablespoon of cornstarch; one-fourth box of gelatine; two tablespoons of milk; three quarts of cream

From Trinity cook book, 1925

Presented as published in 1925. 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

12016Calories

58 gProtein

717 gCarbs

1004 gFat

Full nutrition (34 nutrients)

Calories12016 kcal

Protein58 g

Carbohydrates717 g

Fiber0.1 g

Sugars604 g

Total Fat1004 g

Saturated Fat574 g

Monounsaturated Fat207 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol2899 mg

Sodium597 mg

Potassium2782 mg

Calcium1764 mg

Iron0.3 mg

Magnesium174 mg

Phosphorus1634 mg

Zinc6.5 mg

Copper0 mg

Manganese0 mg

Vitamin D0.3 mcg

Vitamin C0 mg

Vitamin A9.7 mcg

Vitamin E0 mg

Vitamin K67 mcg

Vitamin B60.9 mg

Vitamin B120.2 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0 mg

Niacin (B3)1.7 mg

Folate0 mcg

Choline5.5 mg

Caffeine0 mg

Water1661 g

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 46. The excerpt below is the record exactly as published.

CARAMEL ICE CREAM Put three cups of sugar in a gallon vessel and melt over a hot fire. Have ready one pint of hot cream into which has been cooked one tablespoon of cornstarch, pour into the sugar, stirring until dissolved. Soak one-fourth box of gelatine in two tablespoons of milk and melt over steam and beat into three quarts of cream

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