French
Coffee with Whipped Cream
From Temperance cook book, 1887
Serves 6
This is known to some as meringued coffee, and is an elegant French preparation of the popular drink.
Presented as published in 1887. 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
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 128. The excerpt below is the record exactly as published.
COITEE WITH WHIPPED CREAM. For six cups of coffee, of fair size, take one cup of sweet cream, whipped light, with a little sugar; put into each cup the desired amount of sugar, and about a tablespoonful of boiling milk
Cook this with the app: pantry check, scaling, and the assistant.