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Caramel Ice Cream
From How we cook in Tennessee .., 1906
Serves 8
Presented as published in 1906. 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
639Calories
5 gProtein
59 gCarbs
44 gFat
Full nutrition (31 nutrients)
Calories639 kcal
Protein4.6 g
Carbohydrates59 g
Sugars53 g
Total Fat44 g
Saturated Fat25 g
Monounsaturated Fat9 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol128 mg
Sodium48 mg
Potassium209 mg
Calcium147 mg
Iron0.1 mg
Magnesium15 mg
Phosphorus130 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0.6 mcg
Vitamin A19 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate3.1 mcg
Choline11 mg
Water122 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 129. The excerpt below is the record exactly as published.
Caramel Ice Cream. — Heat one pint milk to boiling, stirring in one cup sugar, two -tablespoons flour, and two eggs well beaten. Have one cup sugar in saucepan ; set where it will melt and watch carefully if the fire is very hot. When the sugar is melted and browned it should be turned into the custard and mixed ; cook ten minutes and set away to cool. When cold add pinch of salt, one quart thick cream
Cook this with the app: pantry check, scaling, and the assistant.