Caramel Ice Cream
From 365 desserts, 1900
From 'Table Talk,' Phila.
Presented as published in 1900. 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
481Calories
0 gProtein
104 gCarbs
0 gFat
Full nutrition (32 nutrients)
Calories481 kcal
Protein0 g
Carbohydrates104 g
Fiber0 g
Sugars104 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3.9 mg
Potassium50 mg
Calcium4.6 mg
Iron0.1 mg
Magnesium4.2 mg
Phosphorus2 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Caffeine0 mg
Water17 g
As published
This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 36. The excerpt below is the record exactly as published.
Caramel Ice Cream. One qt. cream, y2 ft- sugar, 1 vanilla bean, or 2 tablespoonfuls ext.
Cook this with the app: pantry check, scaling, and the assistant.