vegetariangluten-freenut-free
Iced Coffee with Ice Cream
From Boston Cooking-School cook book, 1896
Serves 1
Presented as published in 1896. 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
- 2 tablespoons vanilla ice cream
Method
Serve Iced Coffee in tall glasses, and allow ice cream to each glass.
Nutrition per serving
73Calories
1 gProtein
7 gCarbs
5 gFat
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 17. The excerpt below is the record exactly as published.
ICED COFFEE WITH ICE CREAM Serve Iced Coffee in tall glasses, and allow 2 tablespoons vanilla ice cream
Cook this with the app: pantry check, scaling, and the assistant.