Black Coffee
From A laboratory manual of foods and cookery, 1916
Presented as published in 1916. 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
949Calories
25 gProtein
190 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories949 kcal
Protein25 g
Carbohydrates190 g
Fiber13 g
Sugars1.4 g
Total Fat11 g
Saturated Fat2.5 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat3.2 g
Omega-30 g
Cholesterol186 mg
Sodium2770 mg
Potassium504 mg
Calcium797 mg
Iron80 mg
Magnesium86 mg
Phosphorus272 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.7 mg
Vitamin K0.4 mcg
Vitamin B60.4 mg
Vitamin B120.4 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)2 mg
Niacin (B3)20 mg
Folate348 mcg
Choline184 mg
Caffeine95 mg
Water1470 g
As published
This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 6. The excerpt below is the record exactly as published.
Black Coffee Ingredients : i c. coffee ^ egg \ c. cold water 5 c. boiling water
Cook this with the app: pantry check, scaling, and the assistant.