vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chocolate Caramel Ice-cream
From The new practical housekeeping, 1890
Serves 10
Presented as published in 1890. 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
655Calories
4 gProtein
9 gCarbs
67 gFat
Full nutrition (33 nutrients)
Calories655 kcal
Protein3.9 g
Carbohydrates9.4 g
Fiber0 g
Sugars2 g
Total Fat67 g
Saturated Fat38 g
Monounsaturated Fat14 g
Polyunsaturated Fat0.1 g
Cholesterol193 mg
Sodium46 mg
Potassium188 mg
Calcium119 mg
Iron0 mg
Magnesium12 mg
Phosphorus110 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.4 mcg
Vitamin E0 mg
Vitamin K4.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.1 mcg
Choline0.2 mg
Caffeine0 mg
Water109 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 296. The excerpt below is the record exactly as published.
three pints cream and two teacups sugar; prepare spice by pouring over tnree-quarters teaspoon best. pulver- ized cinnamon, seven tablespoons boiling w^r and let stand on back of stove, (must not boil;, twenty minutes; pour off clear liquid and add to it quarter pound grated chocolate, or less if not wisned highly flavored. Add this to the hot cream, strain, cool and freeze as directed. When half frozen add one pint cream, whipped and fla- vored with half teaspoon vanilla. Delicious served in glasses or dishes covered with tablespoon whipped cream or meringue, also verv dainty molded in individual molds and surrounded with whip- pea cream. For Chocolate Caramel^ make as above, using four tablespoons caramel
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