vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cream (Coffee)
From Recipes for the million, 1891
Serves 4
Presented as published in 1891. 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
743Calories
30 gProtein
11 gCarbs
63 gFat
Full nutrition (34 nutrients)
Calories743 kcal
Protein30 g
Carbohydrates11 g
Fiber0 g
Sugars6.6 g
Total Fat63 g
Saturated Fat32 g
Monounsaturated Fat16 g
Polyunsaturated Fat3.7 g
Omega-30.1 g
Cholesterol833 mg
Sodium2762 mg
Potassium555 mg
Calcium328 mg
Iron3.3 mg
Magnesium44 mg
Phosphorus561 mg
Zinc3.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D4.9 mcg
Vitamin C0 mg
Vitamin A339 mcg
Vitamin E2 mg
Vitamin K3.4 mcg
Vitamin B60.4 mg
Vitamin B122.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)0.3 mg
Folate88 mcg
Choline573 mg
Caffeine0 mg
Water318 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 52. The excerpt below is the record exactly as published.
CREAM (COFFEE). — Boil together a pint of milk and a pint of cream, sweeten with sugar, and add a little salt. Roast the coffee, throw it into the cream, cover the stew-pan, and let it infuse till it gets cold. Then beat up fifteen eggs
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