Boiled Coffee
From Lillian Massey school recipes, 1913
Presented as published in 1913. 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
796Calories
16 gProtein
143 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories796 kcal
Protein16 g
Carbohydrates143 g
Fiber9.5 g
Sugars26 g
Total Fat18 g
Saturated Fat9.8 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol12 mg
Sodium1652 mg
Potassium385 mg
Calcium549 mg
Iron49 mg
Magnesium75 mg
Phosphorus204 mg
Zinc1.8 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A30 mcg
Vitamin E0.3 mg
Vitamin K2.9 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)12 mg
Folate198 mcg
Choline42 mg
Caffeine16 mg
Water611 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 54. The excerpt below is the record exactly as published.
BOILED COFFEE. 1 tbsp. coarsely ground coffee. + tsp. white of egg. 1 tbsp. cold water. Small piece of egg shell. 3c. boiling water. Mix egg, shell, one-half cold water and coffee; stir together. Add boiling water, and boil 3 minutes. Remove to back of range, add remain- ing cold wate
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