vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Boiled Coffee
From Miss Parloa's new cook book and marketing guide, 1880
Serves 6
Using an egg enriches the flavor and clarifies the coffee.
Presented as published in 1880. 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
188Calories
5 gProtein
38 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories188 kcal
Protein4.9 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
Sodium552 mg
Potassium114 mg
Calcium159 mg
Iron16 mg
Magnesium18 mg
Phosphorus52 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)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.1 mg
Folate69 mcg
Choline33 mg
Caffeine32 mg
Water316 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 193. The excerpt below is the record exactly as published.
Boiled Coffee. The old method of boiling coffee is still practised by at least one-half the housekeepers in this country. The coffee is sometimes boiled with an egg, which makes it perfectly clear, and also enriches it. When an egg is not used a small piece of salt fish skin is boiled with the coffee to clear it. Directions for making : A small cupful of roasted and ground coffee, one-third Mocha and two-thirds Java ; a DRIXKS. 389 small egg, shell and all, broken into the pot with the dry- coffee. Stir well with a spoon, and then pour on three pints of boiling water. Let it boil from five to ten minutes, counting from the time it begins to boil. As soon as it has boiled enough, pour in a cupful of cold water
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