Italian Coffee Cream

Name: Italian Coffee Cream
Ingredients: i^ cups of strong cofTee; ^ cup of rich milk; ^ cup of sugar; I tablespoonful of gelatin; a pinch of salt; the yolks of 3 eggs; a teaspoonful of vanilla

From 365 foreign dishes, 1908

Serve with whipped cream.

Presented as published in 1908. 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

601Calories

16 gProtein

101 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories601 kcal

Protein16 g

Carbohydrates101 g

Fiber0 g

Sugars101 g

Total Fat15 g

Saturated Fat0 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium24 mg

Potassium184 mg

Calcium13 mg

Iron0.2 mg

Magnesium13 mg

Phosphorus14 mg

Zinc0.1 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E2.9 mg

Vitamin K0.4 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.7 mg

Folate9.5 mcg

Choline12 mg

Caffeine142 mg

Water383 g

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 16. The excerpt below is the record exactly as published.

Italian Coffee Cream. Mix i^ cups of strong cofTee with ^ cup of rich milk in a double boiler; add ^ cup of sugar, I tablespoonful of gelatin and a pinch of salt. I'hen stir in the yolks of 3 eggs beaten with yi cup of sugar until it thickens. Remove from the fire; add the whites beaten to a froth and a teaspoonful of vanilla

Cook this with the app: pantry check, scaling, and the assistant.