vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Coffee Ice Cream
From Twentieth century home cook book, 1905
Serves 8
Ensure thorough mixing.
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
647Calories
7 gProtein
54 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories647 kcal
Protein7.1 g
Carbohydrates54 g
Fiber0 g
Sugars50 g
Total Fat45 g
Saturated Fat25 g
Monounsaturated Fat10 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol260 mg
Sodium78 mg
Potassium181 mg
Calcium94 mg
Iron0.7 mg
Magnesium13 mg
Phosphorus142 mg
Zinc0.8 mg
Copper0 mg
Manganese0 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A60 mcg
Vitamin E0.4 mg
Vitamin K3 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate18 mcg
Choline111 mg
Caffeine12 mg
Water126 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 117. The excerpt below is the record exactly as published.
COFFEE ICE CREAM. One quart of good cream, half a pint of strong coffee, fourteen ounces of pulverized sugar, yolks of six eggs
Cook this with the app: pantry check, scaling, and the assistant.