vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
White Coffee Ice-cream
From The new practical housekeeping, 1890
Serves 6
Mold in melon mold and serve surrounded by whipped cream.
Presented as published in 1890. 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
873Calories
16 gProtein
57 gCarbs
65 gFat
Full nutrition (34 nutrients)
Calories873 kcal
Protein16 g
Carbohydrates57 g
Fiber0 g
Sugars51 g
Total Fat65 g
Saturated Fat35 g
Monounsaturated Fat15 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol533 mg
Sodium175 mg
Potassium309 mg
Calcium153 mg
Iron1.8 mg
Magnesium23 mg
Phosphorus288 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K4.1 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.2 mg
Folate48 mcg
Choline295 mg
Caffeine15 mg
Water205 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 297. The excerpt below is the record exactly as published.
Wh^te Coffee Ice-cream^ pour one quart boiling cream over half pound freshly roasted whole Mocha \ ICES AND ICE-CREAM. 355 and Java, half and half; place in custard kettle and keep on back of range for an hour or so, where water in outer kettle will keep hot, not boil • strain, return to inner kettle and add yolks of twelve eggs, beaten smooth with teacup and half sugar
Cook this with the app: pantry check, scaling, and the assistant.