Coffee Cream
From Cooks in clover, 1889
The coffee must be fresh.
Presented as published in 1889. 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
3388Calories
12 gProtein
459 gCarbs
167 gFat
Full nutrition (34 nutrients)
Calories3388 kcal
Protein12 g
Carbohydrates459 g
Fiber7 g
Sugars310 g
Total Fat167 g
Saturated Fat96 g
Monounsaturated Fat35 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol482 mg
Sodium306 mg
Potassium1063 mg
Calcium419 mg
Iron3.2 mg
Magnesium61 mg
Phosphorus396 mg
Zinc1.5 mg
Copper0.6 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C56 mg
Vitamin A0 mcg
Vitamin E0.8 mg
Vitamin K11 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1 mg
Folate75 mcg
Choline71 mg
Caffeine95 mg
Water703 g
As published
This recipe was extracted from Cooks in clover (1889), page 52. The excerpt below is the record exactly as published.
Coffee Cream. — Boil a calf's foot in water until it makes about a pint of jelly, and strain it. Make a teacup of very strong coffee, clear it with a bit of isinglass till perfectly bright, pour on it the jelly, and add a pint of very good cream, and as much fine Lisbon sugar as is pleasant
Cook this with the app: pantry check, scaling, and the assistant.