vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Coffee Cream
From Twentieth century home cook book, 1905
Serves 4
Presented as published in 1905. 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
422Calories
8 gProtein
28 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories422 kcal
Protein7.9 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
Sodium33 mg
Potassium101 mg
Calcium58 mg
Iron0.1 mg
Magnesium7.8 mg
Phosphorus54 mg
Zinc0.2 mg
Copper0.2 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
Folate2.7 mcg
Choline3.5 mg
Caffeine12 mg
Water81 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 115. The excerpt below is the record exactly as published.
COFFEE CREAM. Soak one ounce of gelatine in a little cold water half an hour ; then place over boiling water and add one gill of strong Coffaroma coffee and one gill of sugar. When the gelatine is dissolved take from the fire ; stir in three gills of cream
Cook this with the app: pantry check, scaling, and the assistant.