vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
After-Dinner Coffee Cup
From The Portland Woman's Exchange Cook Book, 1913
Serves 6
Serve chilled.
Presented as published in 1913. 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
414Calories
4 gProtein
21 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories414 kcal
Protein4.5 g
Carbohydrates21 g
Fiber1.3 g
Sugars13 g
Total Fat35 g
Saturated Fat22 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol85 mg
Sodium109 mg
Potassium173 mg
Calcium100 mg
Iron0.2 mg
Magnesium17 mg
Phosphorus104 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.4 mcg
Vitamin C0.8 mg
Vitamin A13 mcg
Vitamin E0.1 mg
Vitamin K2.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate1 mcg
Choline10 mg
Caffeine0 mg
Water88 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 56. The excerpt below is the record exactly as published.
after-dinner coffee cup sugar. 1 cup milk. All mixed. 2 teaspoons gelatine soaked in cold water, and added, with a little nutmeg and tablespoon Sherry or teaspoon of vanilla. Strain and set in ice box to partially cool. Whip 1 pint cream and add to the stiffened mixture, and put in mold or individual glasses. Dry 6 macaroons, roll into crumbs, put over top before serving, with cherry or strawberry on top
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