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Coffee Whip
From Mary Jane's cook book, 1916
Serves 4
Mrs. C. W., Jamaica Plain.
Presented as published in 1916. 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
85Calories
3 gProtein
18 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories85 kcal
Protein3.5 g
Carbohydrates18 g
Fiber0 g
Sugars13 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium2.6 mg
Potassium66 mg
Calcium3.6 mg
Iron0.3 mg
Magnesium5.2 mg
Phosphorus9.9 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.6 mg
Folate12 mcg
Choline3.1 mg
Caffeine47 mg
Water140 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 53. The excerpt below is the record exactly as published.
COFFEE WHIP. Flour, 3 tablespoons. Clear coffee, 2 cups. Sugar, 4 tablespoons. Egg whites, 2
Cook this with the app: pantry check, scaling, and the assistant.