vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Coffee Ice Cream
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 16
Presented as published in 1907. 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
957Calories
9 gProtein
87 gCarbs
65 gFat
Full nutrition (34 nutrients)
Calories957 kcal
Protein9 g
Carbohydrates87 g
Fiber0 g
Sugars60 g
Total Fat65 g
Saturated Fat37 g
Monounsaturated Fat13 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol188 mg
Sodium70 mg
Potassium1266 mg
Calcium223 mg
Iron1.3 mg
Magnesium111 mg
Phosphorus248 mg
Zinc0.8 mg
Copper0 mg
Manganese0.5 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A19 mcg
Vitamin E0 mg
Vitamin K4.8 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)8.2 mg
Folate0 mcg
Choline40 mg
Caffeine890 mg
Water157 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 98. The excerpt below is the record exactly as published.
COFFEE ICE CREAM. I gallon double cream, 25 yolks, 2 lbs. sugar. TEA ICE CREAM. This cream is made exactly like the Italian or 3 quarts cream, i quart milk, 2 lbs. sugar, 16 yolks, French creams, and flavored as desired. 8 ozs. fresh ground coffee.
Cook this with the app: pantry check, scaling, and the assistant.