vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Boiled Coffee
From Kentucky receipt book, 1903
Serves 3
Presented as published in 1903. 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
517Calories
16 gProtein
110 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories517 kcal
Protein16 g
Carbohydrates110 g
Fiber3.5 g
Sugars0.3 g
Total Fat1.9 g
Saturated Fat0.4 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium745 mg
Potassium2877 mg
Calcium313 mg
Iron25 mg
Magnesium277 mg
Phosphorus283 mg
Zinc0.6 mg
Copper0.1 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)28 mg
Folate85 mcg
Choline89 mg
Caffeine2476 mg
Water267 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 183. The excerpt below is the record exactly as published.
Boiled Coffee. Take 1 heaping teacup of ground coffee, moisten with cold water and stir in white of 1 egg. Let it stand 10 minutes. Scald the coffee pot with hot water ; put in the coffee and pour over it 1 quart of boiling water
Cook this with the app: pantry check, scaling, and the assistant.