Iced Coffee
From Household science and arts, 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
3015Calories
41 gProtein
417 gCarbs
137 gFat
Full nutrition (33 nutrients)
Calories3015 kcal
Protein41 g
Carbohydrates417 g
Fiber0 g
Sugars219 g
Total Fat137 g
Saturated Fat81 g
Monounsaturated Fat32 g
Polyunsaturated Fat2.4 g
Cholesterol419 mg
Sodium164 mg
Potassium8953 mg
Calcium723 mg
Iron11 mg
Magnesium816 mg
Phosphorus1059 mg
Zinc2.2 mg
Copper0.4 mg
Manganese4.1 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A440 mcg
Vitamin E1.5 mg
Vitamin K15 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)67 mg
Folate7 mcg
Choline281 mg
Caffeine7429 mg
Water523 g
As published
This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 13. The excerpt below is the record exactly as published.
ICED COFFEE Use recipe No. 3 and serve the coffee cold in a deep tiunbler with cracked ice, cream, and sugar, with whipped cream on top
Cook this with the app: pantry check, scaling, and the assistant.