Caramel Ice Cream II
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
4616Calories
38 gProtein
338 gCarbs
349 gFat
Full nutrition (34 nutrients)
Calories4616 kcal
Protein38 g
Carbohydrates338 g
Fiber0 g
Sugars303 g
Total Fat349 g
Saturated Fat196 g
Monounsaturated Fat74 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol1523 mg
Sodium1576 mg
Potassium1135 mg
Calcium662 mg
Iron2.8 mg
Magnesium76 mg
Phosphorus832 mg
Zinc4.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K23 mcg
Vitamin B60.5 mg
Vitamin B121.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.7 mg
Folate71 mcg
Choline441 mg
Caffeine0 mg
Water664 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.
1 c. sugar i qt. thin cream 5 eggs 2 tbsp. vanilla Method : Make a custard of first four ingredients. Strain, cool, add cream and vanilla. Freeze. Caramel Ice Cream I Ingredients : 2 c. milk 4 yolks 1 c. sugar | c. sugar, caramelized | c. flour i qt. cream Method : Cook first three ingredients 20 minutes in double boiler, add yolks and cook 2 minutes. Add caramel, strain, cool, and add cream. Caramel Ice Cream II Ingredients : 2 c. scalded milk i c. sugar i c. sugar | c. boiling water 3 eggs i qt. thin cream | tsp. salt 2 tsp. vanilla
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.