Coffee Cream

Name: Coffee Cream
Ingredients: one-half cup boiled coffee; one-half cup sugar; yolks of two eggs; one pint whipped cream; one-half cup sugar

From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894

Presented as published in 1894. 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

1979Calories

15 gProtein

259 gCarbs

105 gFat

Full nutrition (34 nutrients)

Calories1979 kcal

Protein15 g

Carbohydrates259 g

Fiber0 g

Sugars238 g

Total Fat105 g

Saturated Fat65 g

Monounsaturated Fat30 g

Polyunsaturated Fat3.9 g

Omega-30 g

Cholesterol356 mg

Sodium42 mg

Potassium751 mg

Calcium478 mg

Iron0.3 mg

Magnesium56 mg

Phosphorus420 mg

Zinc1.8 mg

Copper0.1 mg

Manganese0 mg

Vitamin D1.9 mcg

Vitamin C0 mg

Vitamin A881 mcg

Vitamin E3 mg

Vitamin K9 mcg

Vitamin B60.2 mg

Vitamin B121.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.6 mg

Folate16 mcg

Choline82 mg

Caffeine47 mg

Water405 g

As published

This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 18. The excerpt below is the record exactly as published.

Coffee Cream. One-half cup boiled coffee, one-half cup sugar, yolks of two eggs; when cool add one pint whipped cream

Cook this with the app: pantry check, scaling, and the assistant.