Coffee, Cold
From One hundred picnic suggestions, 1915
Carry cream and powdered sugar separately.
Presented as published in 1915. 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
1Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories1.3 kcal
Protein0.2 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium31 mg
Potassium65 mg
Calcium24 mg
Iron0 mg
Magnesium11 mg
Phosphorus4 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate2.7 mcg
Choline3.5 mg
Caffeine53 mg
Water841 g
As published
This recipe was extracted from One hundred picnic suggestions (1915) by Linda Hull Larned, page 4. The excerpt below is the record exactly as published.
Coffee, Cold Put 8 tbsps. of powdered coffee in the percolator, pour over 3 cups of cold water and cook until the liquid is quite brown. Add 1 tbsp. of the pow- dered coffee to the top of the perco- lator and cook again about a minute. Take from the fire, and when nearly cold pour into a pitcher containing a large piece of ice. When very cold pour into the chilled thermos bottle. Take a bottle of cream wrapped in a napkin wet in ice-water, and wrapped again in thick paper. Carry cream and powdered sugar separately. 45 Coffee, Hot Put 6 tbsps. of powdered coffee into the percolator, pour over 3 cups of cold water and cook 15 minutes, re- move from the fire and add 1 tbsp. of the powdered coffee
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.