vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Caramel Ice Cream
From Miss Parloa's new cook book and marketing guide, 1880
Serves 8
The flavor of this cream can be varied by browning the sugar more or less.
Presented as published in 1880. 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
498Calories
2 gProtein
29 gCarbs
42 gFat
Full nutrition (23 nutrients)
Calories498 kcal
Protein2.4 g
Carbohydrates29 g
Sugars25 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Cholesterol121 mg
Sodium24 mg
Potassium114 mg
Calcium72 mg
Iron0 mg
Magnesium7.1 mg
Phosphorus67 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin K2.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Niacin (B3)0.1 mg
Water68 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 145. The excerpt below is the record exactly as published.
Caramel Ice Cream. Make the hot mixture, as for vanilla. Put the small cup* ful of sugar in a small frying-pan and stir over the fire until the sugar turns liquid and begins to smoke. Turn into the boiling mixture, and put away to cool. When cold, add one quart of cream
Cook this with the app: pantry check, scaling, and the assistant.