vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Coffee, Ice Cream
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for a quart of ice cream.
Presented as published in 1892. 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
776Calories
16 gProtein
32 gCarbs
65 gFat
Full nutrition (34 nutrients)
Calories776 kcal
Protein16 g
Carbohydrates32 g
Fiber0 g
Sugars25 g
Total Fat65 g
Saturated Fat35 g
Monounsaturated Fat15 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol533 mg
Sodium176 mg
Potassium328 mg
Calcium153 mg
Iron1.8 mg
Magnesium24 mg
Phosphorus289 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K4.1 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.3 mg
Folate49 mcg
Choline296 mg
Caffeine32 mg
Water245 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 399. The excerpt below is the record exactly as published.
Coffee, Ice Cream.— Mix a breakfast- cupful of strong clear coffee with another one of boiling milk, six table-spoonfuls of finely- sifted sugar, and the yolks of six eggs. Stir the I custard over a moderate fire until it thickens, 1 then add a pint of thick cream
Cook this with the app: pantry check, scaling, and the assistant.