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Cafe Noir
From Cassell's dictionary of cookery, 1892
Serves 4
Probable cost, 4d. per cup. A small cupful will be sufficient for each person.
Presented as published in 1892. 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
200Calories
4 gProtein
44 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories200 kcal
Protein3.8 g
Carbohydrates44 g
Fiber2.6 g
Sugars6.5 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium538 mg
Potassium93 mg
Calcium153 mg
Iron16 mg
Magnesium16 mg
Phosphorus35 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.1 mg
Folate65 mcg
Choline7.7 mg
Caffeine24 mg
Water251 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 283. The excerpt below is the record exactly as published.
Cafe Noir.— This is the cofEee which is handed round in small cups after dessert in France. It is sweetened, but neither milk or cream is added. It should be made exceedingly strong, and will be found useful in wai'ding ofi: the somnolency wliich is often the first result of a good dinner. It should be made in the same way as breakfast coft'ee, allowing a cupful of freshly-ground coft'ee for every fom- cupfuls of boiling water
Cook this with the app: pantry check, scaling, and the assistant.