Frozen Coffee
From Table Talk's illustrated cook book, 1906
To prepare crystallized mint leaves, dip in sugar syrup and dry.
Presented as published in 1906. 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
1396Calories
8 gProtein
230 gCarbs
53 gFat
Full nutrition (34 nutrients)
Calories1396 kcal
Protein7.6 g
Carbohydrates230 g
Fiber0 g
Sugars220 g
Total Fat53 g
Saturated Fat32 g
Monounsaturated Fat15 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol178 mg
Sodium22 mg
Potassium380 mg
Calcium240 mg
Iron0.2 mg
Magnesium29 mg
Phosphorus210 mg
Zinc0.9 mg
Copper0 mg
Manganese0 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A440 mcg
Vitamin E1.5 mg
Vitamin K4.5 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate7.9 mcg
Choline41 mg
Caffeine18 mg
Water191 g
As published
This recipe was extracted from Table Talk's illustrated cook book (1906) by Table Talk Publishing Co., page 31. The excerpt below is the record exactly as published.
FROZEN COFFEE WITH WHIPPED CREAM GARNISH AND CRYSTALLIZED MINT. MUDDLERS OR LONG-HANDLED ICE SPOONS ARE USED TO EAT WITH. A cooling dish for warm weather is frozen coffee. To make this, coarsely ground coffee is steeped in milk in a double boiler, using about three table- spoonfuls to each quart. After twenty minutes infusion in the hot milk the mixture is carefully strained and a scant cupful of sugar dissolved in it. When chilled add one teaspoonful and a half of vanilla extract and freeze slowly to an ice. This is heaped in tall glasses, a spoonful of whipped cream placed on top, and several crystallized mint leaves added as a garnish.
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