Carmel Ice Cream

Name: Carmel Ice Cream
Ingredients: 1 1-3 c. sugar; 2 c. milk; 1 tbsp. flour; 1 egg; Vfe-tsp. salt; 1 qt. whipped cream

From The Relief Societ Cookbook, 1930

Recipe by Mrs. Grace Beesley.

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

3759Calories

47 gProtein

412 gCarbs

225 gFat

Full nutrition (34 nutrients)

Calories3759 kcal

Protein47 g

Carbohydrates412 g

Fiber0 g

Sugars365 g

Total Fat225 g

Saturated Fat138 g

Monounsaturated Fat64 g

Polyunsaturated Fat8.3 g

Omega-30.1 g

Cholesterol771 mg

Sodium1430 mg

Potassium2125 mg

Calcium1551 mg

Iron1.1 mg

Magnesium164 mg

Phosphorus1335 mg

Zinc5.6 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D8.4 mcg

Vitamin C0 mg

Vitamin A1917 mcg

Vitamin E6.2 mg

Vitamin K18 mcg

Vitamin B60.7 mg

Vitamin B125.3 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1.3 mg

Niacin (B3)1.7 mg

Folate41 mcg

Choline244 mg

Caffeine0 mg

Water1005 g

As published

This recipe was extracted from The Relief Societ Cookbook (1930) by Relief Society of the Fourth Ward of Rexburg, page 16. The excerpt below is the record exactly as published.

CARMEL ICE CREAM 1 1-3 c. sugar 2 c. milk 1 tbsp. flour 1 egg Vfe-tsp. salt 1 qt. whipped cream

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