Iced Coffee
From The Dudley book of cookery and household recipes, 1909
Presented as published in 1909. 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
1105Calories
22 gProtein
31 gCarbs
99 gFat
Full nutrition (34 nutrients)
Calories1105 kcal
Protein22 g
Carbohydrates31 g
Fiber0 g
Sugars23 g
Total Fat99 g
Saturated Fat57 g
Monounsaturated Fat21 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol300 mg
Sodium252 mg
Potassium1422 mg
Calcium762 mg
Iron0.1 mg
Magnesium100 mg
Phosphorus654 mg
Zinc2.8 mg
Copper0 mg
Manganese0.2 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.3 mg
Vitamin K6.6 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.4 mg
Niacin (B3)2.5 mg
Folate19 mcg
Choline111 mg
Caffeine379 mg
Water1506 g
As published
This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 60. The excerpt below is the record exactly as published.
ICED COFFEE ^ yr AKE about two pints of good strong coffee from -D-L freshly roasted and freshly ground coffee berries. Sweeten a little to taste. Boil one pint of milk and half a pint of cream
Cook this with the app: pantry check, scaling, and the assistant.