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Coffee Icing
From The encyclopædia of practical cookery, 1890
Serves 10
Presented as published in 1890. 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
175Calories
0 gProtein
45 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories175 kcal
Protein0 g
Carbohydrates45 g
Fiber0 g
Sugars45 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium0.5 mg
Potassium2.1 mg
Calcium0.5 mg
Iron0 mg
Magnesium0.2 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
Folate0.1 mcg
Choline0.1 mg
Caffeine1 mg
Water2.5 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 446. The excerpt below is the record exactly as published.
Coffee icing. These are very delicate, but inexpensive. Coffee Granito. — Mix 1 pint of strong Coffee with j pint of syrup, boiled to 28deg.; pour it into a freezer, stirring the mixture about, and as it freezes to the sides working it to the centre with a spatula. When it is half frozen, so that it looks something like snowy water, pour it into glasses, and serve. Coffee Icing. — Put lib. of the finest clarified sugar into a copper pan, and boil it to the blow degree ; then stand the pan in cold water until the sugar begins to set at the sides, flavour with a teacupful of strong Coffee
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