Coffee Ice Cream, White

Name: Coffee Ice Cream, White
Ingredients: halt a pound of fresh roasted coffee; one gallon; Pour boiling water over it

From A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ..., 1887

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

13031Calories

80 gProtein

180 gCarbs

1335 gFat

Full nutrition (34 nutrients)

Calories13031 kcal

Protein80 g

Carbohydrates180 g

Fiber2.6 g

Sugars0.2 g

Total Fat1335 g

Saturated Fat765 g

Monounsaturated Fat275 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol3860 mg

Sodium1314 mg

Potassium3806 mg

Calcium2449 mg

Iron16 mg

Magnesium245 mg

Phosphorus2176 mg

Zinc8.6 mg

Copper0 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K90 mcg

Vitamin B61.2 mg

Vitamin B120 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)0.5 mg

Niacin (B3)6.7 mg

Folate68 mcg

Choline12 mg

Caffeine91 mg

Water2595 g

As published

This recipe was extracted from A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 26. The excerpt below is the record exactly as published.

COFFEE ICE CREAM, White. Take halt a pound of fresh roasted coffee to one gal- lon. When roasted and while hot put in the cream and let it cool. If brown cream is wanted grind while hot. Pour boiling water over it and strain into the cream. CARAMEL CREAM. Add enough brtfjvn sugar to color and flavor. [71 ] MACAROON CREAM. Add pounded macaroons. ALMOND CREAM. Add marcerated almonds or any nut desired. NEW YORK OB EUROPEAN CREAM. Put one gallon

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