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Cafe Noir
From Lessons in cooking through preparation of meals, 1912
Serves 1
Cafe noir is served after dinner, with or without sugar, but not with cream.
Presented as published in 1912. 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
418Calories
14 gProtein
89 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories418 kcal
Protein14 g
Carbohydrates89 g
Fiber0 g
Sugars0 g
Total Fat0.6 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium51 mg
Potassium4190 mg
Calcium174 mg
Iron5.2 mg
Magnesium389 mg
Phosphorus358 mg
Zinc0.4 mg
Copper0.2 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)33 mg
Folate0 mcg
Choline121 mg
Caffeine3714 mg
Water240 g
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 233. The excerpt below is the record exactly as published.
Cafe Noir For cafe noir or after dinner cofifee use twice as much coffee as required for breakfast cofiiee or ^ c of ground coffee to I c water
Cook this with the app: pantry check, scaling, and the assistant.