vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Coffee Ice Cream
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 3
Presented as published in 1914. 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
586Calories
11 gProtein
110 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories586 kcal
Protein11 g
Carbohydrates110 g
Fiber0 g
Sugars110 g
Total Fat13 g
Saturated Fat6.5 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol157 mg
Sodium517 mg
Potassium380 mg
Calcium276 mg
Iron0.6 mg
Magnesium30 mg
Phosphorus277 mg
Zinc1.3 mg
Copper0 mg
Manganese0 mg
Vitamin D2.6 mcg
Vitamin C0 mg
Vitamin A118 mcg
Vitamin E0.5 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B121.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.3 mg
Folate16 mcg
Choline135 mg
Caffeine16 mg
Water248 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 93. The excerpt below is the record exactly as published.
COFFEE ICE CREAM. 2% C. milk 1 jar cream 1% C. sugar 2 egg yolks y2 C. coffee % t. salt
Cook this with the app: pantry check, scaling, and the assistant.