vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Coffee Ice-Cream
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 7
Serve moulded or in rocher shape.
Presented as published in 1902. 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
755Calories
13 gProtein
63 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories755 kcal
Protein13 g
Carbohydrates63 g
Fiber0 g
Sugars61 g
Total Fat33 g
Saturated Fat17 g
Monounsaturated Fat8 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol343 mg
Sodium148 mg
Potassium369 mg
Calcium175 mg
Iron1.4 mg
Magnesium29 mg
Phosphorus254 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2.1 mcg
Vitamin C0 mg
Vitamin A137 mcg
Vitamin E0.8 mg
Vitamin K1.8 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.5 mg
Folate34 mcg
Choline222 mg
Caffeine0 mg
Water190 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 180. The excerpt below is the record exactly as published.
Coffee Ice-oream Put the yolks of ten eggs in a basin with twelve ounces of sugar, a pint of good extract of coffee, and a pint of milk. Mix weU, put over the fire and stir steadily with a wooden spoon until the preparation thickens. Strain at once through a fine sieve and stir at times while cooling. When cool, add a pint of raw cream
Cook this with the app: pantry check, scaling, and the assistant.