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Coffee Ice Cream (Glace au Cafe) a la Thyra
From The Swedish, French, American cook book, 1918
Serves 5
Can be served in individual forms.
Presented as published in 1918. 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
772Calories
6 gProtein
32 gCarbs
69 gFat
Full nutrition (34 nutrients)
Calories772 kcal
Protein6.3 g
Carbohydrates32 g
Fiber0 g
Sugars24 g
Total Fat69 g
Saturated Fat40 g
Monounsaturated Fat14 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol202 mg
Sodium69 mg
Potassium338 mg
Calcium207 mg
Iron0 mg
Magnesium23 mg
Phosphorus184 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A23 mcg
Vitamin E0 mg
Vitamin K4.6 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.4 mg
Folate1.9 mcg
Choline15 mg
Caffeine38 mg
Water267 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 484. The excerpt below is the record exactly as published.
Coffee Ice Cream ( Glace au Cafe) a la Thyra Two cups strong clear coffee, one and a half cups milk, one table¬ spoon cornstarch, one quart cream. Put the coffee in a saucepan, add half cup sugar. When hot, thicken with the cornstarch dissolved in a little water or milk. Take off stove, stir on ice — slowly — until it gets cold. In the meantime, whip half of the cream with the rest of the sugar, add the unwhipped then the whipped cream, and an unbeaten white of egg. Put in a freezer, pack in ice and salt, turn — slowly at first and then gradually faster toward the end before the ice cream gets frozen. When done, pack in a form then in ice and salt; let stand until ready to serve. Individual forms can also be used. This ice cream can also be served in glasses as for a frappe with rich, sweetened coffee served all around. Chocolate Ice Cream a la Erland Glace au Chocolat, a la Erland Two cups milk, one quart cream, three ounces chocolate, one tablespoon cornstarch
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