Vienna Coffee
From The royal baker and pastry cook, 1902
Presented as published in 1902. 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
1678Calories
16 gProtein
18 gCarbs
172 gFat
Full nutrition (34 nutrients)
Calories1678 kcal
Protein16 g
Carbohydrates18 g
Fiber0 g
Sugars0.2 g
Total Fat172 g
Saturated Fat97 g
Monounsaturated Fat36 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol668 mg
Sodium168 mg
Potassium530 mg
Calcium315 mg
Iron0.9 mg
Magnesium34 mg
Phosphorus366 mg
Zinc1.7 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K11 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.4 mg
Folate24 mcg
Choline147 mg
Caffeine5.9 mg
Water325 g
As published
This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 77. The excerpt below is the record exactly as published.
Vienna Coffee. — Equal parts Mocha and Java coffee; allow 1 heaping tablespoon of coffee to each person, and 2 extra to make good strength. Mix 1 egg with grounds, pour on coffee as much boiling water as will be needed, let coffee froth, then stir down grounds and let boU 5 minutes; then let coffee stand where it will keep hot, but not boU, for 5 or 10 minutes, and add rest of water. To 1 pint cream
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