vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Coffee Sauce
From Boston Cooking-School cook book, 1896
Serves 2
Presented as published in 1896. 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
325Calories
8 gProtein
71 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories325 kcal
Protein8.3 g
Carbohydrates71 g
Fiber0 g
Sugars27 g
Total Fat1.4 g
Saturated Fat0.7 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol3.7 mg
Sodium34 mg
Potassium2146 mg
Calcium121 mg
Iron2.6 mg
Magnesium197 mg
Phosphorus211 mg
Zinc0.3 mg
Copper0.1 mg
Manganese1 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A9.8 mcg
Vitamin E0 mg
Vitamin K1.1 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)17 mg
Folate4.3 mcg
Choline66 mg
Caffeine1857 mg
Water30 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 251. The excerpt below is the record exactly as published.
COFFEE SAUCE 114 cups milk 14 cup sugar Y% cup ground coffee 34 tablespoon arrowroot
Cook this with the app: pantry check, scaling, and the assistant.