White Coffee (1883)

[Bapopik at AOL.COM]

ICE-CREAM AND CAKES
By
AN AMERICAN
NEW YORK
CHARLES SCRIBNER'S SONS
1883

Pg. 47:
   _59.  WHITE COFFEE_
   2 quarts Cream.
   12 Eggs.
   1 1/2 pounds Sugar.
   6 ounces Mocha Coffee, No. 14.
   Put freshly roasted, _whole_ beans, with one quart of the cream, into the farina boiler, cover tightly, and let (Pg. 48--ed.) steep for an hour, in a warm place, but not hot enough to boil the water in the pan.  Strain through fine muslin, mix with the remaining cream, and then cook, and freeze as directed in Nos. 5 and 6.
   Serve, like the Chocolate, with whipped cream, No. 55.
   This is paler in color, and more delicate in flavor, than the previous cream.
   A good accompaniment to all these creams is the little Plunket Cake.

(OED has 1900 for "white coffee"--ed.)