vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Whipped Cream with Coffee
From Consult me, 1902
Serves 6
This makes delicious coffee.
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
158Calories
1 gProtein
6 gCarbs
15 gFat
Full nutrition (23 nutrients)
Calories158 kcal
Protein0.8 g
Carbohydrates5.7 g
Sugars4.2 g
Total Fat15 g
Saturated Fat8.5 g
Monounsaturated Fat3 g
Cholesterol43 mg
Sodium8.6 mg
Potassium40 mg
Calcium25 mg
Iron0 mg
Magnesium2.5 mg
Phosphorus24 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin K1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Niacin (B3)0 mg
Water24 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 526. The excerpt below is the record exactly as published.
WHIPPED CREAM with COFFEE. — Make the coffee by boiling, simmering, or filtering, as best suits the family taste. While making, for coffee enough for six people, whip half a pint of rich cream to a thick froth. Put into each cup the desired amount of sugar and a tablespoonful of boiled cream
Cook this with the app: pantry check, scaling, and the assistant.