Coffee Monday: Frothed Cafe au Lait

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.

3 thoughts on “Coffee Monday: Frothed Cafe au Lait”

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Dorothy's New Vintage Kitchen says:

January 11, 2021 at 8:07 am

Sounds amazing!

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1. Convivial Supper says:
  
  January 11, 2021 at 9:31 am
  
  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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  1. Dorothy's New Vintage Kitchen says:
    
    January 11, 2021 at 10:16 am
    
    I can’t wait to hear how it turns out!
    
    LikeLiked by 1 person

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