vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Coffee Creams
From Kirmess cook book, 1907
Serves 8
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
297Calories
4 gProtein
54 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories297 kcal
Protein3.8 g
Carbohydrates54 g
Fiber2.2 g
Sugars51 g
Total Fat9.1 g
Saturated Fat0.7 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol0 mg
Sodium1 mg
Potassium139 mg
Calcium49 mg
Iron0.7 mg
Magnesium49 mg
Phosphorus86 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E4.6 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.7 mg
Folate8.2 mcg
Choline9.7 mg
Caffeine5.9 mg
Water15 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 197. The excerpt below is the record exactly as published.
COFFEE CBEAMS. Mrs. E. H. Cowan, Newark. Boil together half cup of strong coffee and two cups of sugar, until the syrup strings when it drops from the spoon. Bemove from the fire and beat hard until it is creamy. Stir in a cupful of chopped nuts
Cook this with the app: pantry check, scaling, and the assistant.