Vienna Bakery Coffee
From Six little cooks, 1910
Presented as published in 1910. 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
As published
This recipe was extracted from Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 66. The excerpt below is the record exactly as published.
VIENNA BAKERY COFFEE. Make coffee in the ordinary way; then to one pint of cream heated over boiling water allow the white of an egg beaten to a froth; add three tablespoonfuls of cold milk
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