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.



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