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
530Calories
12 gProtein
114 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories530 kcal
Protein12 g
Carbohydrates114 g
Fiber7.8 g
Sugars0.7 g
Total Fat3.5 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol0 mg
Sodium1625 mg
Potassium308 mg
Calcium466 mg
Iron48 mg
Magnesium52 mg
Phosphorus106 mg
Zinc0.7 mg
Copper0 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)1.2 mg
Niacin (B3)12 mg
Folate196 mcg
Choline25 mg
Caffeine95 mg
Water1052 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 1. The excerpt below is the record exactly as published.
BOILED COFFEE. 1 c. finely ground coffee. 1 tsp. white of egg and 1 ess shell c. cold water. (crushed), or egg shells.’ 3 c. boiling water
Cook this with the app: pantry check, scaling, and the assistant.