vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Milk Coffee (Cafe au Lait)
From Cassell's dictionary of cookery, 1892
Serves 3
Avoid using cheap coffee for best results.
Presented as published in 1892. 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
0Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories0.1 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium3.7 mg
Potassium5.8 mg
Calcium3.7 mg
Iron0 mg
Magnesium1.5 mg
Phosphorus0.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.2 mcg
Choline0.2 mg
Caffeine3.8 mg
Water128 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 922. The excerpt below is the record exactly as published.
Boil the milk, and pour into the cups in the proportion of half coftee and half milk. Sweeten with crushed sugar-candy or loaf sugar, as moist sugar destroys the delicate aroma of the coftee. Suflicient, an ounce of coftee to three-quarters of a pint of water
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