vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Vienna Coffee
From Temperance cook book, 1887
Serves 6
The less time the coffee is cooked, the more coffee is required, but the finer the flavor.
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
547Calories
4 gProtein
8 gCarbs
56 gFat
Full nutrition (33 nutrients)
Calories547 kcal
Protein4 g
Carbohydrates7.9 g
Fiber0 g
Sugars0 g
Total Fat56 g
Saturated Fat32 g
Monounsaturated Fat11 g
Polyunsaturated Fat0 g
Cholesterol161 mg
Sodium33 mg
Potassium239 mg
Calcium99 mg
Iron0.1 mg
Magnesium17 mg
Phosphorus96 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate0 mcg
Choline2.5 mg
Caffeine77 mg
Water95 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 129. The excerpt below is the record exactly as published.
VIENNA COFFEE. Filter instead of boiling the coffee, allowing one tablespoon- ful of ground coffee to each person, and one for the pot; put a quart of cream in a custard kettle, or pail, set in boiling water and put it where the water will keep boiling; beat the white of an egg
Cook this with the app: pantry check, scaling, and the assistant.