vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Boiled Coffee
From Scientific cooking with scientific methods, 1911
Serves 6
If any coffee is left over, pour off the grounds and use to wet the coffee for the next meal or for making a jelly.
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
187Calories
5 gProtein
38 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories187 kcal
Protein4.8 g
Carbohydrates38 g
Fiber2.6 g
Sugars0.3 g
Total Fat2 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol31 mg
Sodium551 mg
Potassium100 mg
Calcium158 mg
Iron16 mg
Magnesium17 mg
Phosphorus51 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A13 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.1 mg
Folate69 mcg
Choline32 mg
Caffeine20 mg
Water287 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 119. The excerpt below is the record exactly as published.
Boiled Coffee. 11/4 cups coffee. 1 cup cold water. 1 egg. 6 cups boiling water
Cook this with the app: pantry check, scaling, and the assistant.