vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Coffee Ice Cream
From The household (of the Detroit free press), 1886
Serves 8
Presented as published in 1886. 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
584Calories
4 gProtein
47 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories584 kcal
Protein4 g
Carbohydrates47 g
Fiber0 g
Sugars42 g
Total Fat43 g
Saturated Fat24 g
Monounsaturated Fat9.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol167 mg
Sodium43 mg
Potassium146 mg
Calcium80 mg
Iron0.2 mg
Magnesium9.5 mg
Phosphorus92 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K2.9 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate6.5 mcg
Choline38 mg
Caffeine12 mg
Water107 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 426. The excerpt below is the record exactly as published.
COFFEE ICE CREAM. To half a pint of coffee, take one quart of thick cream, twelve ounces of finely pulverized white sugar, and two new-laid eggs
Cook this with the app: pantry check, scaling, and the assistant.