vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Caramel Ice Cream
From The Henderson cook book, 1914
Serves 11
Recipe by Mrs. R. J. Corbitt.
Presented as published in 1914. 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
742Calories
12 gProtein
73 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories742 kcal
Protein12 g
Carbohydrates73 g
Fiber2.6 g
Sugars67 g
Total Fat46 g
Saturated Fat21 g
Monounsaturated Fat14 g
Polyunsaturated Fat2.7 g
Omega-30 g
Cholesterol109 mg
Sodium97 mg
Potassium554 mg
Calcium359 mg
Iron1.1 mg
Magnesium86 mg
Phosphorus328 mg
Zinc1.6 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D1.7 mcg
Vitamin C0 mg
Vitamin A57 mcg
Vitamin E5.4 mg
Vitamin K2 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1 mg
Folate9.5 mcg
Choline43 mg
Caffeine0 mg
Water207 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 66. The excerpt below is the record exactly as published.
CARAMEL ICE CREAM. One quart cream, 2 quarts milk, 2 cups brown sugar, 1 cup granulated sugar, y± pound shelled almonds ; flavor with vanilla
Cook this with the app: pantry check, scaling, and the assistant.