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Coffee Ice Cream

Name: Coffee Ice Cream
Yield: 5 servings
Ingredients: one quart cream; one and one-half cups milk; one-third cup coffee; one and one-fourth cups sugar; one-fourth teaspoon salt; yolks of four eggs

From The Times cook book, no. 2, 1905

Serves 5

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

880Calories

6 gProtein

61 gCarbs

69 gFat

Full nutrition (34 nutrients)

Calories880 kcal

Protein6.2 g

Carbohydrates61 g

Fiber0 g

Sugars54 g

Total Fat69 g

Saturated Fat40 g

Monounsaturated Fat14 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol202 mg

Sodium184 mg

Potassium300 mg

Calcium205 mg

Iron0 mg

Magnesium21 mg

Phosphorus181 mg

Zinc0.7 mg

Copper0 mg

Manganese0 mg

Vitamin D0.7 mcg

Vitamin C0 mg

Vitamin A23 mcg

Vitamin E0 mg

Vitamin K4.5 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.2 mg

Folate0.3 mcg

Choline13 mg

Caffeine6.2 mg

Water189 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 121. The excerpt below is the record exactly as published.

COFFEE ICE CREAM. M. F. B., 764 Towne avenue, Los Angeles.— One quart cream, one and one-half cups milk, one-third cup coffee, one and one-fourth cups sugar, one- fourth teaspoon salt, yolks of four eggs

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