vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
French Coffee
From Miss Corson's practical American cookery and household management, 1885
Serves 8
Use boiling milk with it.
Presented as published in 1885. 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
0Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories0.2 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium9.9 mg
Potassium7.6 mg
Calcium7.5 mg
Iron0 mg
Magnesium2.8 mg
Phosphorus0.5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.3 mcg
Choline0.4 mg
Caffeine6 mg
Water252 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 303. The excerpt below is the record exactly as published.
FRENCH COFFEE. French coffee is made by mixing half an ounce of ground chicory with a quarter of a pound of coffee ; put the coffee into the pot, and stir it over the fire until it is hot ; then crush one egg with the shell, and add it to the coffee, to- gether with two quarts of cold water
Cook this with the app: pantry check, scaling, and the assistant.