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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
Method
Nutrition per serving
73Calories
1 gProtein
7 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories73 kcal
Protein1 g
Carbohydrates6.5 g
Fiber0 g
Sugars6 g
Total Fat4.7 g
Saturated Fat3 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.2 g
Cholesterol27 mg
Sodium18 mg
Potassium46 mg
Calcium34 mg
Iron0.1 mg
Magnesium3.2 mg
Phosphorus31 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A53 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate2.3 mcg
Choline7.6 mg
Caffeine0 mg
Water17 g
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.