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Black or After-Dinner Coffee
From The national course in home economics, 1917
Serves 3
Recipe by Etta Stebbins.
Presented as published in 1917. 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
176Calories
4 gProtein
38 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories176 kcal
Protein3.8 g
Carbohydrates38 g
Fiber2.6 g
Sugars0.2 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium539 mg
Potassium103 mg
Calcium153 mg
Iron16 mg
Magnesium17 mg
Phosphorus35 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.1 mg
Folate65 mcg
Choline8.2 mg
Caffeine32 mg
Water279 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 242. The excerpt below is the record exactly as published.
BLACK OR AFTER=DINNER COFFEE. Put one cupful of coffee in the coffee boiler, a little ^^<g and cold water. Stir well, then pour on three cupfuls of boiling water
Cook this with the app: pantry check, scaling, and the assistant.