vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Coffee Ice Cream
From Temperance cook book, 1887
Serves 4
Presented as published in 1887. 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
44Calories
2 gProtein
9 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories44 kcal
Protein1.5 g
Carbohydrates9.4 g
Fiber0 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4.6 mg
Potassium443 mg
Calcium18 mg
Iron0.6 mg
Magnesium41 mg
Phosphorus38 mg
Zinc0 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)3.5 mg
Folate0 mcg
Choline13 mg
Caffeine393 mg
Water0.4 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 126. The excerpt below is the record exactly as published.
COFFEE ICE CREAM Is made the same as chocolate, using coffee instead of chocolate. Tie two coffeecupfuls of fresh, ground coffee
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