vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Coffee Ice Cream
From The King's College Hospital book of cooking recipes, 1907
Serves 6
C. Perkin.
Presented as published in 1907. 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
199Calories
6 gProtein
34 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories199 kcal
Protein5.9 g
Carbohydrates34 g
Fiber0 g
Sugars5.3 g
Total Fat2.6 g
Saturated Fat1.3 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol36 mg
Sodium29 mg
Potassium1371 mg
Calcium66 mg
Iron1.8 mg
Magnesium126 mg
Phosphorus138 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A15 mcg
Vitamin E0.1 mg
Vitamin K0.8 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)11 mg
Folate3.9 mcg
Choline64 mg
Caffeine1187 mg
Water18 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 88. The excerpt below is the record exactly as published.
Coffee lee Cream. ipt. of Milk, ipt. of Cream, i teacupful of Sugar. 3 tablespoonfuls of Coffee Extract, or jib. of ground Coffee. White of i Egg.
Cook this with the app: pantry check, scaling, and the assistant.