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Coffee Ice Cream
From Scientific cooking with scientific methods, 1911
Serves 6
Presented as published in 1911. 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
831Calories
10 gProtein
61 gCarbs
62 gFat
Full nutrition (34 nutrients)
Calories831 kcal
Protein10 g
Carbohydrates61 g
Fiber0 g
Sugars54 g
Total Fat62 g
Saturated Fat34 g
Monounsaturated Fat13 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol295 mg
Sodium111 mg
Potassium332 mg
Calcium215 mg
Iron0.7 mg
Magnesium24 mg
Phosphorus239 mg
Zinc1.1 mg
Copper0 mg
Manganese0 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A79 mcg
Vitamin E0.4 mg
Vitamin K3.9 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate18 mcg
Choline113 mg
Caffeine7.9 mg
Water207 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 114. The excerpt below is the record exactly as published.
Coffee Ice=cream. 2 cups milk. Yolks 4 eggs. % cup Moclia and Java 1 tablespoon flour. coffee. Pinch salt. 1% cups sugar. 1 quart cream
Cook this with the app: pantry check, scaling, and the assistant.