Boiled Coffee
From A textbook of domestic science for high schools, 1913
Three eggshells may be used in place of 1 egg. For after-dinner coffee, use twice the amount of coffee given in this recipe.
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
685Calories
20 gProtein
133 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories685 kcal
Protein20 g
Carbohydrates133 g
Fiber9.1 g
Sugars1 g
Total Fat8.8 g
Saturated Fat2.2 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol186 mg
Sodium1967 mg
Potassium351 mg
Calcium571 mg
Iron56 mg
Magnesium63 mg
Phosphorus218 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1.4 mg
Niacin (B3)14 mg
Folate249 mcg
Choline172 mg
Caffeine47 mg
Water1183 g
As published
This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 52. The excerpt below is the record exactly as published.
Boiled Coffee £ c. coffee | egg | c. cold water 3£ c. boiling water
Cook this with the app: pantry check, scaling, and the assistant.