Caramel Ice-cream
From The new practical housekeeping, 1890
Serves 16
The flavor may be varied by browning the sugar more or less.
Presented as published in 1890. 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
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 296. The excerpt below is the record exactly as published.
Caramel Ice-cream. — One and a half pounds brown sugar, three quarts cream, one pint boiling milk
Cook this with the app: pantry check, scaling, and the assistant.