Iced Coffee

Name: Iced Coffee
Ingredients: four large tablespoonfuls of freshly ground and roasted Mocha coffee; a pint of freshly and absolutely boiling water; 2oz. or 3oz. of caster sugar; half a pint of cream

From The "Queen" cookery books: Ices, 1902

Presented as published in 1902. 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

1372Calories

12 gProtein

141 gCarbs

86 gFat

Full nutrition (34 nutrients)

Calories1372 kcal

Protein12 g

Carbohydrates141 g

Fiber5.2 g

Sugars57 g

Total Fat86 g

Saturated Fat48 g

Monounsaturated Fat18 g

Polyunsaturated Fat0.9 g

Omega-30 g

Cholesterol241 mg

Sodium1124 mg

Potassium385 mg

Calcium448 mg

Iron32 mg

Magnesium44 mg

Phosphorus202 mg

Zinc1 mg

Copper0 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K5.7 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.7 mg

Niacin (B3)8.2 mg

Folate129 mcg

Choline14 mg

Caffeine24 mg

Water579 g

As published

This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 62. The excerpt below is the record exactly as published.

Iced Coffee. — Have ready a well-heated cafetiere standing in a pan of boiling water, or in the bain- marie, put into the percolator four large tablespoon- fuls of freshly ground and roasted Mocha coffee, and to this pour gradually a pint of freshly and abso- lutely boiling water, let it stand after this for ten minutes in the bain-marie at the side of the stove, then to each pint of coffee allow 2oz. or 3oz. of caster sugar (this must to some extent depend on taste), and half a pint of cream

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