Coffee Cream
From Wholesome cookery, 1887
Another way: 1 pint of cream, half a pint of milk, half a pint of strong coffee, 1 ounce of gelatine, 6 ounces of sugar.
Presented as published in 1887. 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
1163Calories
34 gProtein
16 gCarbs
106 gFat
Full nutrition (34 nutrients)
Calories1163 kcal
Protein34 g
Carbohydrates16 g
Fiber0 g
Sugars6.6 g
Total Fat106 g
Saturated Fat56 g
Monounsaturated Fat25 g
Polyunsaturated Fat4 g
Omega-30.1 g
Cholesterol1000 mg
Sodium379 mg
Potassium700 mg
Calcium406 mg
Iron3.5 mg
Magnesium53 mg
Phosphorus653 mg
Zinc3.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D5.2 mcg
Vitamin C0 mg
Vitamin A359 mcg
Vitamin E2.2 mg
Vitamin K6.3 mcg
Vitamin B60.5 mg
Vitamin B122.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.5 mg
Folate95 mcg
Choline610 mg
Caffeine12 mg
Water425 g
As published
This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 48. The excerpt below is the record exactly as published.
Coffee Cream. Half a pint of ci’eam, quarter of a pint of milk, 2 table- spoonfuls of strong coffee, sugar to taste, 4 yolks of eggs. Put the coffee, eggs, and sugar in a jug ; place the jug in boiling water, and stir it till thick; let it stand till cold. Whisk it up with the cream, and serve. (If wanted to turn out of a mould, a quarter of an ounce of dissolved gelatine must be whisked in with the cream. Must be done quickly.) Another ivay. — 1 pint of cream, half a pint of milk. SWEETS. 135 half a pint of strong coffee, l ounce of gelatine, 6 ounces of sugar. Soak the gelatine in a little of the milk ; boil the rest of the milk with the cream, coffee, and sugar, then pour it over the dissolved gelatine. Strain it, put it in a mould, and stir it until it is nearly cold. 335.— Chocolate Cream. Half a pint of cream
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Cook this with the app: pantry check, scaling, and the assistant.