Caramel Ice Cream
A historical recipe from Housekeeping in Old Virginia, by Marion Cabell Tyree (1878).
A historical recipe
Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Project Gutenberg eBook #42450.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
United States
This recipe is known as American, but other nations also prepare similar recipes.
Credit
From Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Digitised by Project Gutenberg, eBook #42450 (https://www.gutenberg.org/ebooks/42450). Public domain in the USA; its status may differ elsewhere.
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Ingredients 3 ingredients
Method
- Three quarts cream, two pints brown sugar, put in a skillet and stir constantly over a brisk fire until it is dissolved.
- Be careful not to let it burn, however.
- While it is melting, heat one pint milk, and stir a little at a time with the dissolved sugar.
- Then strain it, and when cool, pour it into the cream, well beaten.
- Then freeze.--Mrs.
- W.
- C.
- R.
Plating
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