vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Vienna Coffee
From Buckeye cookery, 1892
Serves 6
Another method is to pour boiling water over the coffee, cover closely, boil one minute, remove to the side of the stove a few minutes to settle, and serve.
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
565Calories
5 gProtein
10 gCarbs
56 gFat
Full nutrition (34 nutrients)
Calories565 kcal
Protein4.8 g
Carbohydrates9.7 g
Fiber0 g
Sugars0 g
Total Fat56 g
Saturated Fat32 g
Monounsaturated Fat12 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol192 mg
Sodium46 mg
Potassium337 mg
Calcium107 mg
Iron0.4 mg
Magnesium26 mg
Phosphorus120 mg
Zinc0.5 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A13 mcg
Vitamin E0.1 mg
Vitamin K3.9 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.5 mg
Folate3.9 mcg
Choline30 mg
Caffeine155 mg
Water97 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 78. The excerpt below is the record exactly as published.
VIENNA COFFEE. | __ Filter instead of boiling the coffee, allowing one table-spoon ground coffee to each person and ‘‘one for the pot;” put a quart of cream ~ into a custard-kettle or pail set in boiling water, and put it where it will keep boiling; beat the white of an egg to a froth, and mix well with three table-spoons cold milk
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