vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Coffee Ice Cream
From Kirmess cook book, 1907
Serves 10
Serve molded or rocher-like on a napkin.
Presented as published in 1907. 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
624Calories
11 gProtein
44 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories624 kcal
Protein11 g
Carbohydrates44 g
Fiber0 g
Sugars42 g
Total Fat33 g
Saturated Fat10 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol54 mg
Sodium33 mg
Potassium189 mg
Calcium94 mg
Iron0.1 mg
Magnesium14 mg
Phosphorus79 mg
Zinc0.4 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A16 mcg
Vitamin E2.8 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline8.7 mg
Caffeine0 mg
Water121 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 163. The excerpt below is the record exactly as published.
COFFEE ICE CREAK. New York. Put the yolks of ten eggs in a basin with twelve ounces of sugar, a pint of good extract of coffee, and a pint of milk. Mix well, put over the fire and stir stead- ily with a wooden spoon until the preparation thickens. Strain at once through a fine sieve and stir at times while cooling. When cool, ad^ 9 pint of raw cream
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