vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Coffee Cream
From The new home cook book, 1896
Serves 4
Presented as published in 1896. 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
410Calories
5 gProtein
28 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories410 kcal
Protein4.8 g
Carbohydrates28 g
Fiber0 g
Sugars25 g
Total Fat31 g
Saturated Fat18 g
Monounsaturated Fat6.5 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol90 mg
Sodium26 mg
Potassium101 mg
Calcium57 mg
Iron0.1 mg
Magnesium7 mg
Phosphorus52 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.7 mcg
Choline2.1 mg
Caffeine12 mg
Water81 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new home cook book (1896), page 96. The excerpt below is the record exactly as published.
COFFEE CKEAM. Soak half an ounce of Coxe's gelatine in a little cold water half an hour ; then place it over boiling water and add one gill of strong coffee, and one gill of sugar ; when the gelatine is well dissolved, take from the fire ; stir in three gills of cold cream
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