vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Coffee Ice Cream (Glace au Cafe)
From The Swedish, French, American cook book, 1918
Serves 4
Serve with frozen whipped cream as a dessert.
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
746Calories
6 gProtein
80 gCarbs
44 gFat
Full nutrition (35 nutrients)
Calories746 kcal
Protein5.7 g
Carbohydrates80 g
Fiber0 g
Sugars75 g
Total Fat44 g
Saturated Fat25 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol214 mg
Sodium64 mg
Potassium237 mg
Calcium90 mg
Iron0.5 mg
Magnesium16 mg
Phosphorus122 mg
Zinc0.6 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K3.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.4 mg
Folate15 mcg
Choline78 mg
Caffeine71 mg
Alcohol2.3 g
Water268 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 474. The excerpt below is the record exactly as published.
Coffee Ice Cream ( Glace au Cafe ) a la Mildred Three cups coffee, two eggs, one and a half cups sugar, one pint cream, two tablespoons brandy
Cook this with the app: pantry check, scaling, and the assistant.