Think of this as a chocolate Vietnamese iced coffee in dessert form. The original recipe appeared in The New York Times in June 1944 — wartime, when cream was scarce and the paper’s home economists experimented with gelatin and rennet to give ice cream texture. After the war, the recipe reappeared (along with the cream) in the pamphlet “12 Frozen Desserts.” Undiluted cold-brewed coffee is substituted here for the strong black coffee in the original recipe to produce a much smoother taste.
See original recipe: https://cooking.nytimes.com/r...
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Serving Size: 1 cup (122g) | ||
Recipe Makes: 3 cups | ||
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Calories: 396 | ||
Calories from Fat: 146 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.2g | 22 % | |
Saturated Fat 10.2g | 51 % | |
Monounsaturated Fat 4.6g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 61.9mg | 19 % | |
Sodium 137.1mg | 5 % | |
Potassium 393.3mg | 10 % | |
Total Carbohydrate 56g | 16 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 56g | ||
Protein 8.5g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 396
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