Coffee Cream
From Virginia Cookery-book, 1884
Serves 6
Color can be adjusted by adding burnt sugar.
Presented as published in 1884. 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
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 99. The excerpt below is the record exactly as published.
Coffee Cream. This is a favorite refreshment at gentlemen's swpper- parties. Toast two gills of raw coffee till it is a light brown, and not a grain burnt; put it hot from the toaster, without grinding it, into a quart of rich and perfectly sweet milk ; boil it, and add the yolks of four eggs beaten up and mixed with half a pint of sugar
Cook this with the app: pantry check, scaling, and the assistant.