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Boasting Coffee
From Kentucky receipt book, 1903
Serves 8
Presented as published in 1903. 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
19Calories
1 gProtein
3 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories19 kcal
Protein0.7 g
Carbohydrates3 g
Fiber0.1 g
Sugars0.1 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol3.2 mg
Sodium25 mg
Potassium35 mg
Calcium6.9 mg
Iron0.2 mg
Magnesium2.9 mg
Phosphorus8.3 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A3.9 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate7.7 mcg
Choline6.7 mg
Caffeine23 mg
Water59 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 182. The excerpt below is the record exactly as published.
Boasting OofFee. Put 1 pound of raw coffee in pan, place on range, stir con- stantly for 15 minutes, until coffee begins to color, then cover pan and shake until a chestnut color. When' it cools a little add 1 beaten egg with the shell
Cook this with the app: pantry check, scaling, and the assistant.