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Coffee Ice Cream
From The Henderson cook book, 1914
Serves 3
Presented as published in 1914. 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
690Calories
12 gProtein
82 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories690 kcal
Protein12 g
Carbohydrates82 g
Fiber0 g
Sugars75 g
Total Fat36 g
Saturated Fat20 g
Monounsaturated Fat8.1 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol224 mg
Sodium126 mg
Potassium374 mg
Calcium268 mg
Iron0.9 mg
Magnesium30 mg
Phosphorus280 mg
Zinc1.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A105 mcg
Vitamin E0.4 mg
Vitamin K2 mcg
Vitamin B60.2 mg
Vitamin B121.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.6 mg
Folate24 mcg
Choline127 mg
Caffeine0 mg
Water214 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 68. The excerpt below is the record exactly as published.
COFFEE ICE CREAM. Beat well together 2 eggs, 1 cup of sugar and 2 even table- spoons of sifted flour. Add this to 1 pint of boiling milk, and let boil for 5 minutes, stirring constantly. When this cools, add 1 cup of sugar, 1 quart of cream and 1 cup of black coffee
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