vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Coffee Spanish Cream
From How we cook in Tennessee .., 1906
Serves 4
Presented as published in 1906. 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
93Calories
3 gProtein
18 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories93 kcal
Protein2.8 g
Carbohydrates18 g
Fiber0 g
Sugars18 g
Total Fat1 g
Saturated Fat0.6 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol3.7 mg
Sodium18 mg
Potassium92 mg
Calcium41 mg
Iron0 mg
Magnesium6.9 mg
Phosphorus34 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A9.7 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate2.4 mcg
Choline8.5 mg
Caffeine35 mg
Water116 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 127. The excerpt below is the record exactly as published.
Coffee Spanish Cream. — One and one-half cups boiled coffee, half cup milk, one-third cup sugar, one tablespoonful granu- lated gelatine; heat in double boiler and add one-third cup sugar, salt, and three yolks of eggs beaten together; stir and cook until slightly thickened. When cooled a little add beaten whites of eggs and one teaspoonful vanilla
Cook this with the app: pantry check, scaling, and the assistant.