Coffee Ice Cream

Name: Coffee Ice Cream
Ingredients: Pound two ounces of freshly roasted coffee; Put them into a pint of milk; six ounces of loaf sugar; strain it on the yolks of six eggs; work into it a gill and a half of cream

From Home dissertations, 1891

This is a delicious dessert in hot weather.

Presented as published in 1891. 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

1979Calories

57 gProtein

201 gCarbs

107 gFat

Full nutrition (34 nutrients)

Calories1979 kcal

Protein57 g

Carbohydrates201 g

Fiber0 g

Sugars194 g

Total Fat107 g

Saturated Fat54 g

Monounsaturated Fat27 g

Polyunsaturated Fat6.3 g

Omega-30.2 g

Cholesterol1355 mg

Sodium650 mg

Potassium1346 mg

Calcium878 mg

Iron5.3 mg

Magnesium107 mg

Phosphorus1188 mg

Zinc6.3 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D11 mcg

Vitamin C0 mg

Vitamin A636 mcg

Vitamin E3.4 mg

Vitamin K5.2 mcg

Vitamin B60.9 mg

Vitamin B125.3 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)2.1 mg

Niacin (B3)1 mg

Folate142 mcg

Choline970 mg

Caffeine23 mg

Water816 g

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 149. The excerpt below is the record exactly as published.

COFFEE ICE CREAM. Pound two ounces of freshly roasted coffee in a mortar, just enough to thoroughly crush the berries without reducing them to powder. Put them into a pint of milk with six ounces of loaf sugar ; let boil, then leave it to get cold; strain it on the yolks of six eggs in a double kettle, and stir on the fire until the custard thickens. Be sure that it does not curdle. When quite cold work into it a gill and a half of cream

Cook this with the app: pantry check, scaling, and the assistant.