Coffee Ice Cream

Name: Coffee Ice Cream
Ingredients: M c. ground coffee; 2 c. milk; 1 c. sugar; f.g. salt; 3 egg yolks; 2 c. cream

From Canadian cook book, 1924

Presented as published in 1924. 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

3091Calories

40 gProtein

330 gCarbs

184 gFat

Full nutrition (34 nutrients)

Calories3091 kcal

Protein40 g

Carbohydrates330 g

Fiber0 g

Sugars224 g

Total Fat184 g

Saturated Fat105 g

Monounsaturated Fat38 g

Polyunsaturated Fat0.8 g

Omega-30.1 g

Cholesterol541 mg

Sodium1494 mg

Potassium5377 mg

Calcium1056 mg

Iron5.3 mg

Magnesium473 mg

Phosphorus1118 mg

Zinc3.5 mg

Copper0.2 mg

Manganese2 mg

Vitamin D4.7 mcg

Vitamin C0 mg

Vitamin A156 mcg

Vitamin E0.2 mg

Vitamin K13 mcg

Vitamin B60.5 mg

Vitamin B122.6 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.8 mg

Niacin (B3)34 mg

Folate0 mcg

Choline207 mg

Caffeine3714 mg

Water705 g

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 85. The excerpt below is the record exactly as published.

COFFEE ICE CREAM. M c. ground coffee. 2 c. milk. 1 c. sugar, f.g. salt. 3 egg yolks. 2 c. cream

Cook this with the app: pantry check, scaling, and the assistant.