vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Coffee Sniffle
From The Toronto Cook Book, 1915
Serves 1
Presented as published in 1915. 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
527Calories
19 gProtein
74 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories527 kcal
Protein19 g
Carbohydrates74 g
Fiber0 g
Sugars73 g
Total Fat18 g
Saturated Fat7.1 g
Monounsaturated Fat6.8 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol565 mg
Sodium379 mg
Potassium244 mg
Calcium221 mg
Iron1.5 mg
Magnesium19 mg
Phosphorus325 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0 mg
Vitamin D3.9 mcg
Vitamin C0 mg
Vitamin A233 mcg
Vitamin E1.4 mg
Vitamin K0.4 mcg
Vitamin B60.3 mg
Vitamin B121.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.2 mg
Folate77 mcg
Choline443 mg
Caffeine0 mg
Water136 g
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 45. The excerpt below is the record exactly as published.
one-eighth teaspoon salt; soak gelatine, make a custard of milk, yolks of eggs, sugar and salt. Add gelatine and strain, add macaroons and flavoring, stir occasionally till it begins to set, beat in the whites, and mould. Coffee Sniffle Mix one and a half cups of coffee infusion and half cup of milk with one-third cup of sugar. Add one tablespoon gelatine softened in a little cold water; heat in double boiler; mix three yolks slightly beaten with one-third cup of sugar and one- eighth teaspoon salt; add gradually coffee and mixture, and cook until thickened ; add the stiffly beaten whites of three eggs and half a teaspoon vanilla
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