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Frozen Caramel Custard

Name: Frozen Caramel Custard
Yield: 8 servings
Ingredients: one quart of cream; yolks of six eggs; one-half pound of sugar; three tablespoons caramel; one teaspoon vanilla

From Kirmess cook book, 1907

Serves 8

Presented as published in 1907. 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

577Calories

7 gProtein

35 gCarbs

46 gFat

Full nutrition (34 nutrients)

Calories577 kcal

Protein7.2 g

Carbohydrates35 g

Fiber0 g

Sugars30 g

Total Fat46 g

Saturated Fat25 g

Monounsaturated Fat10 g

Polyunsaturated Fat0.8 g

Omega-30 g

Cholesterol260 mg

Sodium85 mg

Potassium173 mg

Calcium97 mg

Iron0.7 mg

Magnesium12 mg

Phosphorus144 mg

Zinc0.8 mg

Copper0 mg

Manganese0 mg

Vitamin D0.8 mcg

Vitamin C0 mg

Vitamin A60 mcg

Vitamin E0.4 mg

Vitamin K3 mcg

Vitamin B60.1 mg

Vitamin B120.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.1 mg

Folate18 mcg

Choline110 mg

Caffeine0 mg

Water97 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 163. The excerpt below is the record exactly as published.

FROZEN CARAMEL CUSTARD. Mrs. C. H. Hamilton. One quart of cream, yolks of six eggs, one-half pound of sugar, three tablespoons caramel, one teaspoon va- nilla

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