Coffee Ice Cream
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Use no other flavoring with fruits or coffee.
Presented as published in 1895. 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
2182Calories
22 gProtein
458 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories2182 kcal
Protein22 g
Carbohydrates458 g
Fiber2.8 g
Sugars401 g
Total Fat38 g
Saturated Fat15 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat10 g
Omega-30 g
Cholesterol122 mg
Sodium2562 mg
Potassium1411 mg
Calcium716 mg
Iron2.9 mg
Magnesium100 mg
Phosphorus586 mg
Zinc0.9 mg
Copper0.6 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C5.6 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B121.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.3 mg
Niacin (B3)2.6 mg
Folate38 mcg
Choline12 mg
Caffeine189 mg
Water1281 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 72. The excerpt below is the record exactly as published.
Coffee Ice Cream. To one quart prepared cream, put one pint of strong coffee (the best Java or Mocha) well settled. It must be perfectly clear. One pint of sugar. In using fruits or coffee, use no other flavoring. Cook one teaspoon of corn starch
Cook this with the app: pantry check, scaling, and the assistant.