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Cafe au Lait

Name: Cafe au Lait
Yield: 8 servings
Ingredients: Put 2qts. of milk; 2£oz. of finely-ground Coffee

From The encyclopædia of practical cookery, 1890

Serves 8

Presented as published in 1890. 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

146Calories

8 gProtein

11 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories146 kcal

Protein8 g

Carbohydrates11 g

Fiber0 g

Sugars12 g

Total Fat7.8 g

Saturated Fat4.5 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol29 mg

Sodium93 mg

Potassium370 mg

Calcium300 mg

Iron0 mg

Magnesium29 mg

Phosphorus246 mg

Zinc1 mg

Copper0 mg

Manganese0 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B121.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.3 mg

Folate0.2 mcg

Choline44 mg

Caffeine3.5 mg

Water223 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 437. The excerpt below is the record exactly as published.

Cafe au Bait. — (1) Put 2qts. of milk in an earthenware pot on the hot range and let it heat until nearly boiling ; then immediately add 2£oz. of finely-ground Coffee

Cook this with the app: pantry check, scaling, and the assistant.