Boiled Coffee
From Handbook of domestic science and household arts for use in elementary schools, 1900
Egg is not essential to clear coffee.
Presented as published in 1900. 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
227Calories
6 gProtein
49 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories227 kcal
Protein5.5 g
Carbohydrates49 g
Fiber2.6 g
Sugars0.2 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium543 mg
Potassium587 mg
Calcium172 mg
Iron17 mg
Magnesium63 mg
Phosphorus78 mg
Zinc0.3 mg
Copper0 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)8.1 mg
Folate64 mcg
Choline21 mg
Caffeine464 mg
Water193 g
As published
This recipe was extracted from Handbook of domestic science and household arts for use in elementary schools (1900) by Wilson, Lucy Langdon (Williams) Mrs, page 68. The excerpt below is the record exactly as published.
Boiled Coffee. — Have the coffee ground medium fine. Rinse the coffee-pot, and allow one heaping tablespoon of ground coffee to each cup of boiling water
Cook this with the app: pantry check, scaling, and the assistant.