Coffee Ice-Cream
From Domestic science (Clark, Cornell home economics), 1911
Presented as published in 1911. 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
5057Calories
35 gProtein
459 gCarbs
350 gFat
Full nutrition (34 nutrients)
Calories5057 kcal
Protein35 g
Carbohydrates459 g
Fiber0 g
Sugars425 g
Total Fat350 g
Saturated Fat200 g
Monounsaturated Fat72 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol1023 mg
Sodium1554 mg
Potassium1763 mg
Calcium1182 mg
Iron0.2 mg
Magnesium122 mg
Phosphorus1033 mg
Zinc4.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.3 mg
Vitamin K23 mcg
Vitamin B60.6 mg
Vitamin B122.6 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.9 mg
Niacin (B3)1.5 mg
Folate4.7 mcg
Choline93 mg
Caffeine95 mg
Water1209 g
As published
This recipe was extracted from Domestic science (Clark, Cornell home economics) (1911) by Ida Hood Clark, page 53. The excerpt below is the record exactly as published.
Coffee Ice-Cream. 1 quart cream, 2 c. milk, I c. strong Mocha coffee, 2 c. sugar, | tsp. salt, yolks of three eggs
Cook this with the app: pantry check, scaling, and the assistant.