vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Coffee Ice Cream
From Cooking for profit, 1886
Serves 6
Avoid making it too highly flavored.
Presented as published in 1886. 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
665Calories
3 gProtein
39 gCarbs
56 gFat
Full nutrition (34 nutrients)
Calories665 kcal
Protein3.2 g
Carbohydrates39 g
Fiber0 g
Sugars33 g
Total Fat56 g
Saturated Fat32 g
Monounsaturated Fat11 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol161 mg
Sodium33 mg
Potassium162 mg
Calcium96 mg
Iron0 mg
Magnesium10 mg
Phosphorus90 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.4 mcg
Choline0.5 mg
Caffeine7.9 mg
Water110 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 232. The excerpt below is the record exactly as published.
^ cup sugar. I or 2 yolks. Butter size of an egg. Boil the milk with the sugar in it, beat in the farina with an egg whisk the same as making mush. When well mixed put a lid on and let it cook an hour; set it on a brick to raise it from the fire, or in a farina kettle. Beat in the butter before serving and the yolks first beaten with a little milk. The pudding need not be baked. Serve with sauce. 762— Coffee Ice Cream. I quart pure sweet cream. I cup su2;ar. ^ cup strong clear coffee
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