Coffee Ice Cream
From What to Have for Dinner, 1905
The brandy may be omitted.
Presented as published in 1905. 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
5112Calories
59 gProtein
393 gCarbs
362 gFat
Full nutrition (35 nutrients)
Calories5112 kcal
Protein59 g
Carbohydrates393 g
Fiber0 g
Sugars314 g
Total Fat362 g
Saturated Fat202 g
Monounsaturated Fat78 g
Polyunsaturated Fat4.2 g
Omega-30.1 g
Cholesterol1738 mg
Sodium1178 mg
Potassium3650 mg
Calcium1072 mg
Iron6.3 mg
Magnesium303 mg
Phosphorus1357 mg
Zinc5.9 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D6.3 mcg
Vitamin C0 mg
Vitamin A398 mcg
Vitamin E2.2 mg
Vitamin K24 mcg
Vitamin B60.8 mg
Vitamin B123.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.3 mg
Niacin (B3)18 mg
Folate94 mcg
Choline692 mg
Caffeine1857 mg
Alcohol14 g
Water941 g
As published
This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 66. The excerpt below is the record exactly as published.
COFFEE ICE CREAM. 4 cup ground coffee 1} cups sugar 1 cup milk 1 quart cream Yolks 4 eggs English walnut meats, 4 teaspoon salt finely chopped 3 tablespoons brandy
Cook this with the app: pantry check, scaling, and the assistant.