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Iced Coffee
From The home cook book, 1905
Serves 1
Serve in the afternoon or evening.
Presented as published in 1905. 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
38Calories
0 gProtein
2 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories38 kcal
Protein0.5 g
Carbohydrates1.8 g
Fiber0 g
Sugars1.2 g
Total Fat3.2 g
Saturated Fat2 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.1 g
Cholesterol11 mg
Sodium1.6 mg
Potassium22 mg
Calcium15 mg
Iron0 mg
Magnesium1.8 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A28 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.4 mcg
Choline2.5 mg
Caffeine0 mg
Water24 g
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 207. The excerpt below is the record exactly as published.
ICED COFFEE For icea coffee to serve in the afternoon or evening make the coffee in the morning. Sweeten to taste, and set to cool. BEVERAGES: HOT AND COLD 379 Put a tablespoon of cracked ice in each glass in which the coffee is served, and drop a spoonful of whipped cream
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