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Creole Coffee
From Miss Parloa's kitchen companion, 1887
Serves 6
This is a nice after-dinner coffee served with sugar and cream.
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
Nutrition per serving
200Calories
4 gProtein
44 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories200 kcal
Protein3.8 g
Carbohydrates44 g
Fiber2.6 g
Sugars6.5 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium539 mg
Potassium103 mg
Calcium154 mg
Iron16 mg
Magnesium17 mg
Phosphorus35 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.1 mg
Folate65 mcg
Choline8.2 mg
Caffeine32 mg
Water290 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 435. The excerpt below is the record exactly as published.
Three pints of boiling water would be 822 MISS PARLOA'S KITCHEN COMPANION. right for the average taste. This coft'ee must never boil ; boiling would change its entire character. Coffee should be served as soon as possible after it is made. The fine, bright flavor is lost if it stands long. A cup of coffee is not perfect without cream. All cannot have cream, and the next best thing is hot milk. The milk should be heated to the boiling-point, but should not boil. Adding water to a cup of coffee to reduce the strength spoils it. Always dilute with hot milk. Creole Coffee. Put three table-spoonfuls of sugar in a small saucepan, and place on the back of the stove where it will brown slowly. Do not stir it. When it has burned almost black, add a generous gill of water. Let it simmer until the sugar is dissolved. Put two cupfuls of fine-ground coffee
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