Coffee Cream
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Serve cold.
Presented as published in 1895. 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
2337Calories
47 gProtein
261 gCarbs
128 gFat
Full nutrition (34 nutrients)
Calories2337 kcal
Protein47 g
Carbohydrates261 g
Fiber0 g
Sugars239 g
Total Fat128 g
Saturated Fat72 g
Monounsaturated Fat39 g
Polyunsaturated Fat8.6 g
Omega-30.1 g
Cholesterol1286 mg
Sodium406 mg
Potassium1096 mg
Calcium625 mg
Iron4.7 mg
Magnesium88 mg
Phosphorus915 mg
Zinc5 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D6.9 mcg
Vitamin C0 mg
Vitamin A1281 mcg
Vitamin E5.6 mg
Vitamin K9.8 mcg
Vitamin B60.6 mg
Vitamin B123.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.5 mg
Niacin (B3)0.7 mg
Folate134 mcg
Choline817 mg
Caffeine47 mg
Water832 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 64. The excerpt below is the record exactly as published.
Coffee Cream. This is an inexpensive dessert. Soak half a box of Cox's gelatine in a cup of cold water, till dissolved. Wet half of a large coffee cup of Java coffee with cold water, then pour on a pint of boiling milk and let stand on hot stove for fifteen minutes, add one cup of sugar, let dissolve, the yolks of five eggs, well beaten, Strain through a cloth. Set over the fire and stir until it begins to be creamy. Take from the fire, add the gelatine, stir well, set in a cool place, when it begins to get stiff, stir into it one pint of whipped cream
Cook this with the app: pantry check, scaling, and the assistant.