Today’s recipe comes from the New England Cook Book, by Marion Harland, Miss M. Parloa, Mrs. D.A. Lincoln, ad Thomas J. Murrey, 1905.
This Frothed Cafe au Lait recipe uses whipped egg whites and powdered sugar. It seems almost decadent compared to our modern steemed milk today! Delicious.

Sounds amazing!
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I was thinking about trying this out next weekend, because it will take a little time to do, but should add creaminess and richness to the coffee with the eggwhite proteins.
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I can’t wait to hear how it turns out!
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