Boiled Coffee
From Foods and household management, 1914
The egg is added to clarify the 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
276Calories
5 gProtein
30 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories276 kcal
Protein5.4 g
Carbohydrates30 g
Fiber1.7 g
Sugars26 g
Total Fat15 g
Saturated Fat9.3 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol12 mg
Sodium40 mg
Potassium186 mg
Calcium95 mg
Iron1.2 mg
Magnesium32 mg
Phosphorus104 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A30 mcg
Vitamin E0.3 mg
Vitamin K2.9 mcg
Vitamin B60 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate6 mcg
Choline23 mg
Caffeine10 mg
Water14 g
As published
This recipe was extracted from Foods and household management (1914) by Helen Kinne, page 46. The excerpt below is the record exactly as published.
boiled coffee, CMBMt^I-aBitn.FTarviiMCiart. to a finer powder for the per- Fio. 24. —A coffee percolator. oolated and drip coffee. ProporlioTis. — One part of coffee to 5 or 6 of water, depending upon the strength desired. One egg shell, or half the white of an egg
Cook this with the app: pantry check, scaling, and the assistant.