Coffee Ice Cream
From The Williamston cook book, 1950
Makes 1.5 pints. Recipe by Mrs. R. Vernon Bunting.
Presented as published in 1950. 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
1410Calories
17 gProtein
126 gCarbs
95 gFat
Full nutrition (31 nutrients)
Calories1410 kcal
Protein17 g
Carbohydrates126 g
Sugars118 g
Total Fat95 g
Saturated Fat55 g
Monounsaturated Fat20 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol285 mg
Sodium188 mg
Potassium777 mg
Calcium594 mg
Iron0.1 mg
Magnesium58 mg
Phosphorus503 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D3.5 mcg
Vitamin A117 mcg
Vitamin E0.2 mg
Vitamin K5.6 mcg
Vitamin B60.3 mg
Vitamin B122 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.5 mg
Folate0 mcg
Choline65 mg
Water458 g
As published
This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 23. The excerpt below is the record exactly as published.
COFFEE ICE CREAM 1 pkg. chocolate pudding coffee 1% cups milk Y% cup sugar 1% cup double strength 1 cup cream ... whipped Prepare chocolate pudding as directed on pkg, using 1% cups milk and % cup double strength coffee.
Cook this with the app: pantry check, scaling, and the assistant.