vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Iced Coffee
From Lessons in cooking through preparation of meals, 1912
Serves 1
Presented as published in 1912. 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
2Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories2.4 kcal
Protein0.3 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium4.7 mg
Potassium116 mg
Calcium4.7 mg
Iron0 mg
Magnesium7.1 mg
Phosphorus7.1 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate4.7 mcg
Choline6.2 mg
Caffeine95 mg
Water235 g
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 227. The excerpt below is the record exactly as published.
ICED COFFEE Squash Souffle Mix I c cold mashed squash, left from the preceding evening, with the yolks of 2 eggs, i c milk, J^ t salt and i T melted butter. Cut and fold in the stiffly beaten whites, pour into a buttered baking dish, set in a pan of hot water, and bake until firm, about 30 m. 410 LESSONS IN COOKING Iced Coffee Add cream and sugar to taste to cold coffee
Cook this with the app: pantry check, scaling, and the assistant.