Coffee Cream Ice

Name: Coffee Cream Ice
Ingredients: 6 or 8 yolks of eggs; 1 breakfast-cupful of strong coffee; 1 pint of milk; 8 ounces of sugar; half a pint of double cream

From Wholesome cookery, 1887

Presented as published in 1887. 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

2398Calories

58 gProtein

260 gCarbs

128 gFat

Full nutrition (34 nutrients)

Calories2398 kcal

Protein58 g

Carbohydrates260 g

Fiber0 g

Sugars251 g

Total Fat128 g

Saturated Fat66 g

Monounsaturated Fat32 g

Polyunsaturated Fat6.3 g

Omega-30.2 g

Cholesterol1416 mg

Sodium662 mg

Potassium1377 mg

Calcium913 mg

Iron5.4 mg

Magnesium109 mg

Phosphorus1220 mg

Zinc6.5 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D11 mcg

Vitamin C0 mg

Vitamin A636 mcg

Vitamin E3.4 mg

Vitamin K6.5 mcg

Vitamin B60.9 mg

Vitamin B125.3 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)2 mg

Niacin (B3)0.9 mg

Folate141 mcg

Choline969 mg

Caffeine0 mg

Water794 g

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 55. The excerpt below is the record exactly as published.

Coffee Cream Ice. 6 or 8 yolks of eggs, 1 breakfast-cupful of strong coffee, 1 pint of milk, 8 ounces of sugar. Stir all to- SWEETS. 153 o'efclier over the fire till set, but do not allow the mixtiu'e to boil. Strain it through a hair sieve. Add half a pint of double cream

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