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Vienna Coffee
From The household cook book, 1902
Serves 1
Equal parts of whipped cream and beaten white of egg can also be used.
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
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 The household cook book (1902) by Smiley, James B[ethuel],, page 416. The excerpt below is the record exactly as published.
VIENNA COFFEE. — This consists simply in adding to each cup of coffee 3 tablespoons of whipped cream
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