vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Vienna Coffee
From Original White House Cookbook, 1887
Serves 4
Presented as published in 1887. 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
406Calories
3 gProtein
5 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories406 kcal
Protein3.2 g
Carbohydrates4.6 g
Fiber0 g
Sugars0 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol121 mg
Sodium24 mg
Potassium117 mg
Calcium72 mg
Iron0 mg
Magnesium7.2 mg
Phosphorus67 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.1 mcg
Choline0.2 mg
Caffeine3 mg
Water82 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 295. The excerpt below is the record exactly as published.
VIENNA COFFEE. Equal parts of Mocha and Java coffee ; allow one heaping tablespoonful of coffee to each person and two extra to make good strength. Mix one egg with grounds ; pour on coffee half as much boiling water as will be needed ; let it froth, then stir down grounds, and let boil five minutes ; then let it stand where it will keep hot, but not boil, for five or ten minutes, and add rest of water. To one pint of cream add the white of an egg, well beaten
Cook this with the app: pantry check, scaling, and the assistant.