vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Coffee Ice Cream
From The complete cook book, 1900
Serves 10
Presented as published in 1900. 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
710Calories
5 gProtein
16 gCarbs
69 gFat
Full nutrition (33 nutrients)
Calories710 kcal
Protein5.4 g
Carbohydrates16 g
Fiber0 g
Sugars0 g
Total Fat69 g
Saturated Fat40 g
Monounsaturated Fat14 g
Polyunsaturated Fat0 g
Cholesterol201 mg
Sodium45 mg
Potassium608 mg
Calcium136 mg
Iron0.5 mg
Magnesium50 mg
Phosphorus147 mg
Zinc0.5 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K4.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)3.5 mg
Folate0 mcg
Choline12 mg
Caffeine371 mg
Water114 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 122. The excerpt below is the record exactly as published.
COFFEE ICE CREAM. Boil one-half cup of ground coffee in two quarts of milk or cream
Cook this with the app: pantry check, scaling, and the assistant.