Coffee Cream
From The Dudley book of cookery and household recipes, 1909
Presented as published in 1909. 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
979Calories
20 gProtein
114 gCarbs
52 gFat
Full nutrition (34 nutrients)
Calories979 kcal
Protein20 g
Carbohydrates114 g
Fiber0 g
Sugars104 g
Total Fat52 g
Saturated Fat32 g
Monounsaturated Fat15 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol178 mg
Sodium52 mg
Potassium464 mg
Calcium250 mg
Iron0.3 mg
Magnesium36 mg
Phosphorus221 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A440 mcg
Vitamin E1.5 mg
Vitamin K4.7 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.6 mg
Folate16 mcg
Choline51 mg
Caffeine95 mg
Water381 g
As published
This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 48. The excerpt below is the record exactly as published.
COFFEE CREAM FTIAKE half a pint of strong fresh made coffee and A keep quite hot in a bain marie. Mix with it three yolks of eggs, three ounces of castor sugar, and half an ounce of French gelatine. Put the gelatine into a stewpan and mix in the contents of the bain marie until the gelatine is dissolved. Then pass through a tammy, and when cold, but not set, add half a pint of whipped cream
Cook this with the app: pantry check, scaling, and the assistant.