vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Iced Coffee
From The household cook book, 1902
Serves 4
If no refrigerator is at hand, the pitcher can be set for 1 hour in a pail of ice and salt.
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
161Calories
8 gProtein
6 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories161 kcal
Protein7.7 g
Carbohydrates6.4 g
Fiber0 g
Sugars6 g
Total Fat12 g
Saturated Fat6 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol123 mg
Sodium90 mg
Potassium347 mg
Calcium178 mg
Iron0.5 mg
Magnesium25 mg
Phosphorus188 mg
Zinc0.9 mg
Copper0 mg
Manganese0.1 mg
Vitamin D1.7 mcg
Vitamin C0 mg
Vitamin A79 mcg
Vitamin E0.3 mg
Vitamin K0.7 mcg
Vitamin B60.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.6 mg
Folate16 mcg
Choline101 mg
Caffeine95 mg
Water370 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 417. The excerpt below is the record exactly as published.
ICED COFFEE — Make a quart of extra strong coffee and let it get cold; beat 2 eggs very light, stir into them 2 cups milk and 4 tablespoons cream
Cook this with the app: pantry check, scaling, and the assistant.