vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Coffee Cream
From Mrs. Roundell's Practical cookery book, 1898
Serves 3
For Chocolate Cream, use half a pint more milk and dissolve four ounces of chocolate in it.
Presented as published in 1898. 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
686Calories
9 gProtein
36 gCarbs
57 gFat
Full nutrition (34 nutrients)
Calories686 kcal
Protein8.6 g
Carbohydrates36 g
Fiber0 g
Sugars30 g
Total Fat57 g
Saturated Fat33 g
Monounsaturated Fat12 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol166 mg
Sodium59 mg
Potassium252 mg
Calcium150 mg
Iron0.1 mg
Magnesium18 mg
Phosphorus134 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A13 mcg
Vitamin E0 mg
Vitamin K3.8 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate3 mcg
Choline11 mg
Caffeine32 mg
Water206 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 327. The excerpt below is the record exactly as published.
Coffee Cream. — Dissolve half an ounce of gelatine in a quarter of a pint of milk. Whip a pint of cream to a stiff froth, add three ounces of castor sugar, and half a pint of strong coffee
Cook this with the app: pantry check, scaling, and the assistant.