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Cafe au Lait
From Kentucky receipt book, 1903
Serves 3
Presented as published in 1903. 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
512Calories
15 gProtein
110 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories512 kcal
Protein15 g
Carbohydrates110 g
Fiber3.5 g
Sugars0.3 g
Total Fat1.9 g
Saturated Fat0.4 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium745 mg
Potassium2877 mg
Calcium313 mg
Iron25 mg
Magnesium277 mg
Phosphorus283 mg
Zinc0.6 mg
Copper0.1 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)28 mg
Folate85 mcg
Choline89 mg
Caffeine2476 mg
Water259 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 183. The excerpt below is the record exactly as published.
Cafe au Lait. Take 1 heaping cup of ground coffee, mix in a china bowl with enough cold water to moisten. Put coffee in upper division of a French drip coffee not, pour over % pint of boiling water and allow it to steep 5 minutes, then pour on gradually l^/^ pints of boiling water
Cook this with the app: pantry check, scaling, and the assistant.