Coffee Frosting
From Left-overs made palatable, 1902
Presented as published in 1902. 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
789Calories
0 gProtein
201 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories789 kcal
Protein0 g
Carbohydrates201 g
Fiber0 g
Sugars197 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4.2 mg
Potassium7.4 mg
Calcium2.3 mg
Iron0.1 mg
Magnesium0.3 mg
Phosphorus0.1 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
Water1.7 g
As published
This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 13. The excerpt below is the record exactly as published.
coffee frosting. WALNUT COFFEE CAKE £ cup butter 1 cup sugar ^ cup strong coffee if cups flour 2\ teaspoons baking powder Whites 3 eggs J cup walnut meats, broken in pieces Cream the butter, gradually add the sugar, and beat until white and frothy. Pour in the coffee. Sift in the flour with the baking powder, add the walnut meats, and the whites pf the eggs beaten to a stiff froth. Bake in a deep pan and ice with coffee frosting. 3^ Left-Overs COFFEE FROSTING . Add to a cup of confectioner's sugar as much strong coffee as will give you the consistency of cake frosting. Flavor with half a teaspoon of vanilla. B
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