Boiled Coffee
From Domestic science (1914 text-book), 1914
Filtered coffee is more healthful than boiled coffee.
Presented as published in 1914. 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
247Calories
10 gProtein
38 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories247 kcal
Protein10 g
Carbohydrates38 g
Fiber2.6 g
Sugars0.4 g
Total Fat5.9 g
Saturated Fat1.7 g
Monounsaturated Fat2 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol186 mg
Sodium608 mg
Potassium140 mg
Calcium180 mg
Iron17 mg
Magnesium21 mg
Phosphorus133 mg
Zinc0.9 mg
Copper0 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4 mg
Folate88 mcg
Choline154 mg
Caffeine5.9 mg
Water245 g
As published
This recipe was extracted from Domestic science (1914 text-book) (1914) by Bertha J. Hoisington Austin, page 65. The excerpt below is the record exactly as published.
Boiled Coffee Materials used: Class Rule Home Rule 1 rounding tb of coffee for Measure the number of each cup water cups desired, add rounding 1 tp egg and water tb for each cup of water and 1 c boiling water
Cook this with the app: pantry check, scaling, and the assistant.