vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Iced Coffee
From The housewife's referee, 1898
Serves 3
Presented as published in 1898. 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
587Calories
4 gProtein
18 gCarbs
56 gFat
Full nutrition (34 nutrients)
Calories587 kcal
Protein3.5 g
Carbohydrates18 g
Fiber0 g
Sugars13 g
Total Fat56 g
Saturated Fat32 g
Monounsaturated Fat12 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol161 mg
Sodium39 mg
Potassium306 mg
Calcium102 mg
Iron0 mg
Magnesium19 mg
Phosphorus98 mg
Zinc0.4 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K4.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.7 mg
Folate6.3 mcg
Choline8.2 mg
Caffeine126 mg
Water404 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 164. The excerpt below is the record exactly as published.
Iced Coffee. — Make a quart of strong coffee (the Distil essence of coffee is best for it, about a bottleful to a quart of boiling water) ; add three tablespoon fuls of castor sugar and a pint of cream
Cook this with the app: pantry check, scaling, and the assistant.