Caramel Ice Cream I
From A laboratory manual of foods and cookery, 1916
Presented as published in 1916. 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
5068Calories
63 gProtein
384 gCarbs
370 gFat
Full nutrition (34 nutrients)
Calories5068 kcal
Protein63 g
Carbohydrates384 g
Fiber0 g
Sugars325 g
Total Fat370 g
Saturated Fat206 g
Monounsaturated Fat79 g
Polyunsaturated Fat4.3 g
Omega-30.1 g
Cholesterol1767 mg
Sodium666 mg
Potassium1964 mg
Calcium1294 mg
Iron5.4 mg
Magnesium147 mg
Phosphorus1456 mg
Zinc7 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D8.7 mcg
Vitamin C0 mg
Vitamin A476 mcg
Vitamin E2.3 mg
Vitamin K23 mcg
Vitamin B60.9 mg
Vitamin B124.4 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1.7 mg
Niacin (B3)3.3 mg
Folate144 mcg
Choline675 mg
Caffeine0 mg
Water1129 g
As published
This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 109. The excerpt below is the record exactly as published.
Caramel Ice Cream I Ingredients : 2 c. milk 4 yolks 1 c. sugar | c. sugar, caramelized | c. flour i qt. cream
Cook this with the app: pantry check, scaling, and the assistant.