vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Coffee Bombe
From Miss Corson's practical American cookery and household management, 1885
Serves 10
Can also be frozen in paper cases.
Presented as published in 1885. 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
563Calories
12 gProtein
48 gCarbs
37 gFat
Full nutrition (33 nutrients)
Calories563 kcal
Protein12 g
Carbohydrates48 g
Fiber0 g
Sugars45 g
Total Fat37 g
Saturated Fat14 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat0 g
Cholesterol72 mg
Sodium24 mg
Potassium70 mg
Calcium46 mg
Iron0.1 mg
Magnesium5.4 mg
Phosphorus42 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E2.3 mg
Vitamin K1.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate1.3 mcg
Choline1.6 mg
Caffeine0 mg
Water74 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 279. The excerpt below is the record exactly as published.
COFFEE BOMBE. Put in a saucepan over the fire half a pound of roasted Mocha coffee-berries, and shake them until they are thor- 526 PRACTICAL AMERICAN COOKERY. oughly heated ; then pour over them a pint of cream, covet the saucepan, and let the cream and coffee remain hot, without boiling, for an hour ; then strain off the cream. After the cream is strained, put into a thick saucepan the yolks of eight eggs, a pound of sugar, and the cream strained through a napkin ; dissolve an ounce and a half of gelatine in a gill of hot water
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