Iced Coffee
From The Chapel Hill cook book, 1935
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
586Calories
8 gProtein
52 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories586 kcal
Protein8.5 g
Carbohydrates52 g
Fiber0 g
Sugars48 g
Total Fat38 g
Saturated Fat24 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol215 mg
Sodium148 mg
Potassium484 mg
Calcium279 mg
Iron0.8 mg
Magnesium33 mg
Phosphorus253 mg
Zinc1.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A426 mcg
Vitamin E1.2 mg
Vitamin K3.3 mcg
Vitamin B60.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.6 mg
Folate23 mcg
Choline67 mg
Caffeine95 mg
Water384 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 43. The excerpt below is the record exactly as published.
ICED COFFEE Fill tall glass 1-3 full of vanilla ice cream and one tablespoon cracked ice. Fill glass with strong coffee
Cook this with the app: pantry check, scaling, and the assistant.