vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Coffee Cream
From The Monmouth Baptist ladies' cook book, 1907
Serves 3
Coffee must be filtered, not boiled.
Presented as published in 1907. 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
542Calories
21 gProtein
30 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories542 kcal
Protein21 g
Carbohydrates30 g
Fiber0 g
Sugars27 g
Total Fat38 g
Saturated Fat21 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol293 mg
Sodium171 mg
Potassium404 mg
Calcium273 mg
Iron1 mg
Magnesium32 mg
Phosphorus304 mg
Zinc1.5 mg
Copper0.3 mg
Manganese0 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A125 mcg
Vitamin E0.6 mg
Vitamin K2.2 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.3 mg
Folate29 mcg
Choline117 mg
Caffeine16 mg
Water257 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 102. The excerpt below is the record exactly as published.
COFFEE CREAM. Mrs. Adelaide Ferris, Carthage, 111. Make one-half pint of custard with two eggs and one-half pint of milk. Dissolve one ounce of gelatine and three tablespoons of sugar, one-half cup of strong coffee, add the custard and strain. Whip one-half pint of cream
Cook this with the app: pantry check, scaling, and the assistant.