vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Coffee Ice Cream
From Mary Jane's cook book, 1916
Serves 8
Delicious served in halves of canteloupes.
Presented as published in 1916. 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
613Calories
7 gProtein
38 gCarbs
49 gFat
Full nutrition (34 nutrients)
Calories613 kcal
Protein6.9 g
Carbohydrates38 g
Fiber0 g
Sugars34 g
Total Fat49 g
Saturated Fat25 g
Monounsaturated Fat8.9 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol126 mg
Sodium42 mg
Potassium187 mg
Calcium128 mg
Iron0 mg
Magnesium13 mg
Phosphorus113 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A15 mcg
Vitamin E1.1 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate0.2 mcg
Choline8.4 mg
Caffeine3.9 mg
Water128 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 68. The excerpt below is the record exactly as published.
COFFEE ICE CREAM. Milk, iy2 cups. Egg yolks, 3. Powdered coffee, 1-3 cup. Salt, a pinch. Sugar, 114 cups. Cream, 4 cups
Cook this with the app: pantry check, scaling, and the assistant.