Coffee Pecan Ice Cream
From The Chapel Hill cook book, 1935
Mrs. Dudley Cowden.
Presented as published in 1935. 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
408Calories
13 gProtein
67 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories408 kcal
Protein13 g
Carbohydrates67 g
Fiber0 g
Sugars66 g
Total Fat11 g
Saturated Fat6.7 g
Monounsaturated Fat3 g
Polyunsaturated Fat0.4 g
Cholesterol41 mg
Sodium158 mg
Potassium453 mg
Calcium350 mg
Iron0.2 mg
Magnesium33 mg
Phosphorus308 mg
Zinc1.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C3.2 mg
Vitamin A90 mcg
Vitamin E0.2 mg
Vitamin K0.7 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.3 mg
Folate13 mcg
Choline109 mg
Caffeine0 mg
Water177 g
As published
This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 27. The excerpt below is the record exactly as published.
COFFEE PECAN ICE CREAM V2 cup sweetened con- % pt. whipped cream densed milk 1 egg white Vz cup coffee or water Dilute condensed milk with coffee, add to whipped cream and add as many pecans as desired
Cook this with the app: pantry check, scaling, and the assistant.