Iced Café au Lait

Name: Iced Café au Lait
Ingredients: 1 cup medium ground coffee; 3 cups boiling water; White 1 egg; 3 cups scalded milk; 1 cup cold water

From Fifty-two Sunday dinners, 1913

Presented as published in 1913. 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

1432Calories

46 gProtein

292 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories1432 kcal

Protein46 g

Carbohydrates292 g

Fiber7.8 g

Sugars0.9 g

Total Fat9.4 g

Saturated Fat2.6 g

Monounsaturated Fat2.5 g

Polyunsaturated Fat2.8 g

Omega-30 g

Cholesterol186 mg

Sodium1779 mg

Potassium8636 mg

Calcium823 mg

Iron59 mg

Magnesium825 mg

Phosphorus915 mg

Zinc2.1 mg

Copper0.4 mg

Manganese4.4 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.6 mg

Vitamin K4.6 mcg

Vitamin B60.4 mg

Vitamin B120.4 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)1.4 mg

Niacin (B3)79 mg

Folate215 mcg

Choline407 mg

Caffeine7429 mg

Water858 g

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 45. The excerpt below is the record exactly as published.

CED CAFfi AU LAIT 1 cup medium ground coffee. 3 cups boiling water. White 1 egg. 3 cups scalded milk. 1 cup cold water

Cook this with the app: pantry check, scaling, and the assistant.