vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Coffee Ice Cream
From The Ideal cook book, 1899
Serves 10
Presented as published in 1899. 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
525Calories
2 gProtein
93 gCarbs
18 gFat
Full nutrition (33 nutrients)
Calories525 kcal
Protein1.8 g
Carbohydrates93 g
Fiber0 g
Sugars92 g
Total Fat18 g
Saturated Fat10 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol51 mg
Sodium20 mg
Potassium87 mg
Calcium60 mg
Iron0.1 mg
Magnesium6.2 mg
Phosphorus52 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A7.8 mcg
Vitamin E0 mg
Vitamin K1.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.5 mcg
Choline4.3 mg
Water49 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 128. The excerpt below is the record exactly as published.
offee ice Cream—lIngredients—5 oz. of coffee berries, ine breakfast cup of milk, 2 of cream, a tablespoonful of arrowroot, 2 <3 lb. of sugar
Cook this with the app: pantry check, scaling, and the assistant.