vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Coffee Essence
From The table, 1889
Serves 1
Presented as published in 1889. 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
101Calories
1 gProtein
1 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories101 kcal
Protein0.6 g
Carbohydrates1.1 g
Fiber0 g
Sugars0 g
Total Fat10 g
Saturated Fat6 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol30 mg
Sodium16 mg
Potassium42 mg
Calcium26 mg
Iron0 mg
Magnesium5 mg
Phosphorus18 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.6 mcg
Choline0.7 mg
Caffeine11 mg
Water282 g
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 305. The excerpt below is the record exactly as published.
coffee essence (No. 1263). Beat thoroughly together for two minutes, then fill the molds, and serve as for the above. 1263. Coffee Essence. — Take one ounce of good, ground coffee; place it in a small saucepan with half a pint of cold water, and let boil until reduced to about two tablespoonfuls. Then strain through a cloth, press- ing it well, and let cool thoroughly. Add it to the cream as described in No. 1262
Cook this with the app: pantry check, scaling, and the assistant.