vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Coffee Ice Cream
From The art of cookery, 1899
Serves 6
The unbeaten whites of eggs may be added to any cream or mixture that is to be frozen, if it is desired to have it lighter.
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
664Calories
5 gProtein
32 gCarbs
58 gFat
Full nutrition (34 nutrients)
Calories664 kcal
Protein4.7 g
Carbohydrates32 g
Fiber0 g
Sugars22 g
Total Fat58 g
Saturated Fat33 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol163 mg
Sodium115 mg
Potassium233 mg
Calcium142 mg
Iron0 mg
Magnesium16 mg
Phosphorus128 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A4 mcg
Vitamin E0.2 mg
Vitamin K4.4 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate1.7 mcg
Choline3.2 mg
Caffeine7.9 mg
Water113 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 120. The excerpt below is the record exactly as published.
Coffee Ice Cream. — To half a cup of strong coffee add one cup of sugar caramel and four cups of thin cream
Cook this with the app: pantry check, scaling, and the assistant.