Coffee Cream
From High-class cookery recipes, 1897
Presented as published in 1897. 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
No method was recorded for this recipe.
Nutrition per serving
913Calories
46 gProtein
99 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories913 kcal
Protein46 g
Carbohydrates99 g
Fiber0 g
Sugars97 g
Total Fat38 g
Saturated Fat20 g
Monounsaturated Fat9.7 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol462 mg
Sodium304 mg
Potassium595 mg
Calcium409 mg
Iron2.1 mg
Magnesium53 mg
Phosphorus490 mg
Zinc2.5 mg
Copper0.7 mg
Manganese0.1 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A238 mcg
Vitamin E1.2 mg
Vitamin K1.8 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.5 mg
Folate57 mcg
Choline350 mg
Caffeine24 mg
Water387 g
As published
This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 69. The excerpt below is the record exactly as published.
Coffee Cream. Ingredients. Two Eggs. One ounce of Gelatine. aiaEAMS, J-ELLiES, ICES, COLD SWEETS. 2l7 Three ounces of Loaf Sugar, Half a pint of Milk. Half a pint of Cream. Half a gill of strong Coffee, or Essence of Coffee
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