vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Coffee Ice Cream
From The Worcester domestic science school's one year course laboratory 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
585Calories
12 gProtein
94 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories585 kcal
Protein12 g
Carbohydrates94 g
Fiber0 g
Sugars93 g
Total Fat19 g
Saturated Fat5.5 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol33 mg
Sodium178 mg
Potassium334 mg
Calcium257 mg
Iron0 mg
Magnesium26 mg
Phosphorus211 mg
Zinc0.9 mg
Copper0 mg
Manganese0 mg
Vitamin D1.9 mcg
Vitamin C0 mg
Vitamin A65 mcg
Vitamin E2 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.3 mg
Folate0.8 mcg
Choline37 mg
Caffeine16 mg
Water240 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 103. The excerpt below is the record exactly as published.
COFFEE ICE CBEAM. 21/2 C. milk 1/2 C. coffee 1 14 C. sugar V8 t. salt 2 egg yolks 1 jar cream
Cook this with the app: pantry check, scaling, and the assistant.