Boiled Coffee
From Public school household science, 1905
No coffee is good that is kept long after it is ready.
Presented as published in 1905. 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
90Calories
2 gProtein
19 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories90 kcal
Protein2.4 g
Carbohydrates19 g
Fiber1.3 g
Sugars0.1 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium270 mg
Potassium43 mg
Calcium77 mg
Iron7.9 mg
Magnesium8.1 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2 mg
Folate32 mcg
Choline3.7 mg
Caffeine8.9 mg
Water152 g
As published
This recipe was extracted from Public school household science (1905) by Adelaide Hoodless, page 12. The excerpt below is the record exactly as published.
BOILED COFFEE. 1^ tbsps. coffee. 1 tsp. egg, white ; or 2 tbsps. cold water. § cup boiling water.
Cook this with the app: pantry check, scaling, and the assistant.