vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Coffee Granite
From Miss Parloa's kitchen companion, 1887
Serves 8
When the dish has stood for half an hour, open the can and scrape the frozen mixture from the sides, mixing it with the soft part. Continue to do this at intervals of a quarter of an hour until the mixture becomes thick and icy. About an hour and a half will be needed for the freezing.
Presented as published in 1887. 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
873Calories
5 gProtein
73 gCarbs
63 gFat
Full nutrition (34 nutrients)
Calories873 kcal
Protein5.2 g
Carbohydrates73 g
Fiber1.1 g
Sugars50 g
Total Fat63 g
Saturated Fat36 g
Monounsaturated Fat13 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol181 mg
Sodium272 mg
Potassium206 mg
Calcium175 mg
Iron7 mg
Magnesium17 mg
Phosphorus115 mg
Zinc0.5 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K4.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.9 mg
Folate28 mcg
Choline3.1 mg
Caffeine5.9 mg
Water201 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 363. The excerpt below is the record exactly as published.
Coffee Granite. Put half a cupful of fine-ground coffee into a biggin, and pour upon it — a little at a time — a cupful and a half of boiling water. When this has passed through the filter, pour it back and filter it again. After the second time, set the coffee away to cool. Put a pint of sugar and a pint of boiling water into a small stew-pan, and boil the mixture rapidly for twenty-five minutes. Add the coffee to it, and set the liquid away to cool. When it has become cold, add three pints of cream
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