Nut Caramel Sauce for Ice Cream

Name: Nut Caramel Sauce for Ice Cream
Ingredients: One cup of maple syrup; one cup of sugar

From The blue ribbon cook book, 1904

Presented as published in 1904. 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

1586Calories

0 gProtein

410 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories1586 kcal

Protein0.1 g

Carbohydrates410 g

Fiber0 g

Sugars390 g

Total Fat0.8 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium39 mg

Potassium666 mg

Calcium321 mg

Iron0.4 mg

Magnesium66 mg

Phosphorus6.2 mg

Zinc4.6 mg

Copper0.1 mg

Manganese9.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)4 mg

Niacin (B3)0.3 mg

Folate0 mcg

Choline5 mg

Caffeine0 mg

Water101 g

As published

This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 30. The excerpt below is the record exactly as published.

NUT CARAMEL SAUCE FOR ICE CREAM. One cup of maple syrup, one cup of sugar

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