Boiled Coffee
From Domestic science (Clark, Cornell home economics), 1911
Eggs are not essential to clear coffee; they make a richer coffee.
Presented as published in 1911. 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
175Calories
4 gProtein
38 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories175 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
Sodium538 mg
Potassium71 mg
Calcium152 mg
Iron16 mg
Magnesium15 mg
Phosphorus34 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate64 mcg
Choline6.5 mg
Caffeine5.9 mg
Water222 g
As published
This recipe was extracted from Domestic science (Clark, Cornell home economics) (1911) by Ida Hood Clark, page 29. The excerpt below is the record exactly as published.
Boiled Coffee. Grind coffee medium fine, rinse coffee pot with hot water and use 1 heaping tbsp. coffee to each cup of boiling water. Stir well to- gether and pour on boiling water; let coffee boil two minutes. Place pot on back of the range where it will not boil, but keep below boihng point for ten minutes. Pour out a little, about J cup, and pom- back again. Do this twice and then pour 1 tbsp. cold water
Cook this with the app: pantry check, scaling, and the assistant.