vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Coffee Ice Cream
From The Toronto Cook Book, 1915
Serves 4
Presented as published in 1915. 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
398Calories
2 gProtein
28 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories398 kcal
Protein1.8 g
Carbohydrates28 g
Fiber0 g
Sugars25 g
Total Fat31 g
Saturated Fat18 g
Monounsaturated Fat6.5 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol90 mg
Sodium19 mg
Potassium100 mg
Calcium55 mg
Iron0 mg
Magnesium6.2 mg
Phosphorus51 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.6 mcg
Choline0.8 mg
Caffeine12 mg
Water80 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 39. The excerpt below is the record exactly as published.
Coffee Ice Cream Dissolve one-half cup sugar in one-half cup of very strong coffee. Whip three-fourths pint of ice cold, thick cream
Cook this with the app: pantry check, scaling, and the assistant.