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Boiled Coffee
From Boston Cooking-School cook book, 1896
Serves 6
Coffee made with an egg has a distinctive rich flavor.
Presented as published in 1896. 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
Sodium2168 mg
Potassium95 mg
Calcium159 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 mg
Folate69 mcg
Choline32 mg
Caffeine16 mg
Water277 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 16. The excerpt below is the record exactly as published.
BOILED COFFEE 1 cup coffee 1 cup cold water 1 egg or 3 eggshells 6 cups freshly boiling water Few grains salt
Cook this with the app: pantry check, scaling, and the assistant.