Iced Coffee
From Foods, their selection and preparation, 1935
Ice cubes may be made of left-over coffee.
Presented as published in 1935. 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
0Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories0.4 kcal
Protein0.1 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium8 mg
Potassium24 mg
Calcium8 mg
Iron0 mg
Magnesium3.7 mg
Phosphorus1.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.9 mcg
Choline1.2 mg
Caffeine18 mg
Water280 g
As published
This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 314. The excerpt below is the record exactly as published.
Iced Coffee. Good iced coffee requires just as much care in the making as hot coffee. Make the brew at least half again as strong and up to double strength of coffee to be served hot. Use a minimum of 3 level table¬ spoons of coffee to 1 standard measuring cup of water
Cook this with the app: pantry check, scaling, and the assistant.