Boiled Coffee
From A text-book of cooking, 1915
Cold water may be used instead of boiling water in making coffee.
Presented as published in 1915. 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
192Calories
7 gProtein
39 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories192 kcal
Protein7 g
Carbohydrates39 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
Sodium539 mg
Potassium71 mg
Calcium153 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)0.4 mg
Niacin (B3)4 mg
Folate64 mcg
Choline6.5 mg
Caffeine5.9 mg
Water262 g
As published
This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 73. The excerpt below is the record exactly as published.
BOILED COFFEE (proportion for one capful) 1 heaping tablespoonful coarsely ground coffee 1 tablespooDful cold water Bit of crushed eggshell or a little egg 1 cup boiling water white 1 tablespoonful cold water
Cook this with the app: pantry check, scaling, and the assistant.