vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Coffee Ice Cream
From The Institute cook book, 1913
Serves 10
Presented as published in 1913. 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
601Calories
4 gProtein
35 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories601 kcal
Protein3.6 g
Carbohydrates35 g
Fiber0 g
Sugars30 g
Total Fat50 g
Saturated Fat29 g
Monounsaturated Fat10 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol145 mg
Sodium31 mg
Potassium149 mg
Calcium87 mg
Iron0 mg
Magnesium9.4 mg
Phosphorus81 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.7 mcg
Choline0.9 mg
Caffeine9.5 mg
Water105 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 88. The excerpt below is the record exactly as published.
COFFEE ICE CREAM 3 pints thin cream Yolks of 3 eggs 11/2 cups sugar 1 cup strong coffee 1 heaping tablespoon gelatine
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