Cafe au Lait
From Foods, their selection and preparation, 1935
This is a stronger version of coffee with milk.
Presented as published in 1935. 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
As published
This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 314. The excerpt below is the record exactly as published.
Cafe au Lait. Coffee with milk, or cafe au lait, also should be made stronger than that which is served with a small amount of cream. Equal amounts of hot coffee and hot milk
Cook this with the app: pantry check, scaling, and the assistant.