Cafe au Lait
From The art of living in Australia, 1893
Chicory is essential for cafe au lait but should not be overused.
Presented as published in 1893. 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
0Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories0.5 kcal
Protein0.1 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium15 mg
Potassium29 mg
Calcium15 mg
Iron0 mg
Magnesium6.2 mg
Phosphorus1.5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1 mcg
Choline1.3 mg
Caffeine20 mg
Water522 g
As published
This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 58. The excerpt below is the record exactly as published.
cafe au lait there should be ten or twelve teaspoonsful of coffee, with a sixth part of chicory, for each pint of water
Cook this with the app: pantry check, scaling, and the assistant.