vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Imperial Coffee
From The new practical housekeeping, 1890
Serves 2
Presented as published in 1890. 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
248Calories
4 gProtein
51 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories248 kcal
Protein3.9 g
Carbohydrates51 g
Fiber2.6 g
Sugars13 g
Total Fat3.8 g
Saturated Fat1.7 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol7.5 mg
Sodium539 mg
Potassium76 mg
Calcium156 mg
Iron16 mg
Magnesium15 mg
Phosphorus38 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate64 mcg
Choline6.4 mg
Caffeine3.9 mg
Water206 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 155. The excerpt below is the record exactly as published.
Imperial Coffee. — For two persons, take four rounding teaspoons coffee tied up in a piece of Swiss muslin, (leave plenty of room for expansion) ; pour on two cupte boiling water, cover closely and set back on the ran^e about ten minutes. Break one e^g in a lar|^e coffee-cup, ^ve it a good whip with an egg-beater, divide it, half in each cup, add the usual quantity of sugar, pour on the hot coffee, ■add warm milk and one spoonful cream
Cook this with the app: pantry check, scaling, and the assistant.