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Austrian Coffee
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 1
Often served at teas and receptions.
Presented as published in 1902. 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
22Calories
1 gProtein
4 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories22 kcal
Protein0.9 g
Carbohydrates4.4 g
Fiber0.8 g
Sugars3 g
Total Fat0.4 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol1 mg
Sodium16 mg
Potassium116 mg
Calcium23 mg
Iron0.1 mg
Magnesium7.1 mg
Phosphorus7.1 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate4.7 mcg
Choline6.2 mg
Caffeine95 mg
Water244 g
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 214. The excerpt below is the record exactly as published.
a cold, strong coffee, creamed and sweetened. It is served in small glasses, with a tabl^spoon of ice cream
Cook this with the app: pantry check, scaling, and the assistant.