vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Caramel Ice Cream
From Scientific cooking with scientific methods, 1911
Serves 5
Presented as published in 1911. 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
836Calories
11 gProtein
71 gCarbs
57 gFat
Full nutrition (34 nutrients)
Calories836 kcal
Protein11 g
Carbohydrates71 g
Fiber0 g
Sugars65 g
Total Fat57 g
Saturated Fat32 g
Monounsaturated Fat12 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol305 mg
Sodium124 mg
Potassium341 mg
Calcium230 mg
Iron0.8 mg
Magnesium26 mg
Phosphorus259 mg
Zinc1.3 mg
Copper0 mg
Manganese0 mg
Vitamin D1.7 mcg
Vitamin C0 mg
Vitamin A95 mcg
Vitamin E0.5 mg
Vitamin K3.5 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate21 mcg
Choline135 mg
Caffeine0 mg
Water222 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 114. The excerpt below is the record exactly as published.
Caramel Ice=creani. 1 pint milk. Yolks 4 eggs. ■3 cups cream. IVs cups sugar. 1 tablespoon flour
Cook this with the app: pantry check, scaling, and the assistant.