Caramel Ice Cream

Name: Caramel Ice Cream
Ingredients: 2 cups rich milk; Few grains of salt; 14 teaspoons vanilla; 3 cup sugar; | tablespoon cornflour; 1 cup cream

From Prestcold cold cookery, 1930

Presented as published in 1930. 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

1998Calories

5 gProtein

315 gCarbs

85 gFat

Full nutrition (33 nutrients)

Calories1998 kcal

Protein5.2 g

Carbohydrates315 g

Fiber0.5 g

Sugars301 g

Total Fat85 g

Saturated Fat48 g

Monounsaturated Fat17 g

Polyunsaturated Fat0.1 g

Cholesterol241 mg

Sodium52 mg

Potassium259 mg

Calcium147 mg

Iron0.3 mg

Magnesium22 mg

Phosphorus154 mg

Zinc0.7 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K5.6 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.3 mg

Folate1.8 mcg

Choline1.6 mg

Caffeine0 mg

Water138 g

As published

This recipe was extracted from Prestcold cold cookery (1930) by Pressed Steel Co. Ltd, page 4. The excerpt below is the record exactly as published.

CARAMEL ICE CREAM 2 cups rich milk Few grains of salt 14 teaspoons vanilla 3 cup sugar | tablespoon cornflour 1 cup cream

Cook this with the app: pantry check, scaling, and the assistant.