Coffee Cream for Covering
From A bill of fare for every day in the year ..., 1892
Better to dip twice for a good coating.
Presented as published in 1892. 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
441Calories
0 gProtein
110 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories441 kcal
Protein0 g
Carbohydrates110 g
Fiber0 g
Sugars105 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium13 mg
Potassium4.7 mg
Calcium3.5 mg
Iron0 mg
Magnesium0 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water8 g
As published
This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 19. The excerpt below is the record exactly as published.
Coffee Cream for Covering. — Melt fondant in a cup or bowl set into boiling water, — the fondant must be very firm; — pour into it a few drops of coffee
Cook this with the app: pantry check, scaling, and the assistant.