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Vienna Coffee
From Mrs. Lincoln's Boston cook book, 1884
Serves 1
An equal amount of boiled milk and filtered coffee is called Cafe au Lait.
Presented as published in 1884. 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
115Calories
2 gProtein
5 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories115 kcal
Protein1.7 g
Carbohydrates5.5 g
Fiber0 g
Sugars3.5 g
Total Fat9.8 g
Saturated Fat6.1 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol33 mg
Sodium8.2 mg
Potassium180 mg
Calcium49 mg
Iron0 mg
Magnesium12 mg
Phosphorus46 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A83 mcg
Vitamin E0.3 mg
Vitamin K1.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate6 mcg
Choline14 mg
Caffeine95 mg
Water262 g
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 72. The excerpt below is the record exactly as published.
a cup of coffee. 1 1 6 The Boston Cook Book. Beat well ; put it in the hot colFee-pot ; add one pint of hoiling water and boil five minutes. Keep it hot, but not boiling, for ten minutes. Pour out a little and pour it back to clear the spout. Filtered Coffee. This is made in a French biggin, or an}^ double coffee- j)ot fitted with one or more strainers. The coffee, which is ground very fine, is placed in the strainer ; this is put into the receptacle for holding the made coffee, the boiling water is poured in and allowed to drip slowly through the coffee. If there be only two parts to it, the coffee-pot should stand where the coffee will keep hot, but not boil. Many of the coffee-pots made on this principle are placed in another vessel containing boiling water. To serve Coffee. Cream ^ scalded milh^ and hlock sugar are essential to good breakfast coffee. Put in one tahlespoonfal of cream and tivo tahlespoonfids of milk^ and fill the cup three fourths full. Never fill to overflowing. Let each person add the sugar desired, unless 3^ou know the individual tastes of the fam- ily. The milk should be just hot, but never boiled, as boiled milk gives a very unpleasant flavor. After-dinner coffee^ or hlack coffee^ is made b}' either of the receipts previously given, using double the proportion of coffee : two heaping tablespoonfuls of coffee to one cup of water. It should be very strong and perfectly clear ; served in small cups, with block sugar if desired, but not with cream or milk, as the milk counteracts the purpose for which the coffee is taken. The addition of three tablespoonfuls of whipped cream to a cup of coffee gives Vienna Coffee
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Cook this with the app: pantry check, scaling, and the assistant.