Boiled Coffee
From A simple course in home economics for rural schools, 1916
If not boiled, coffee is cloudy. If boiled too long, tannic acid is developed. The spout of the coffee pot should be covered or stuffed with soft paper to prevent the escape of fragrant aromas.
Presented as published in 1916. 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
1124Calories
29 gProtein
227 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories1124 kcal
Protein29 g
Carbohydrates227 g
Fiber16 g
Sugars1.6 g
Total Fat12 g
Saturated Fat2.6 g
Monounsaturated Fat3 g
Polyunsaturated Fat3.7 g
Omega-30 g
Cholesterol186 mg
Sodium3303 mg
Potassium568 mg
Calcium945 mg
Iron96 mg
Magnesium99 mg
Phosphorus305 mg
Zinc2 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.7 mg
Vitamin K0.4 mcg
Vitamin B60.5 mg
Vitamin B120.4 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)2.3 mg
Niacin (B3)24 mg
Folate412 mcg
Choline190 mg
Caffeine95 mg
Water1544 g
As published
This recipe was extracted from A simple course in home economics for rural schools (1916) by Mary Edna Gearing, page 7. The excerpt below is the record exactly as published.
Boiled Coffee. Proportions : 1 C. coffee — ^finely ground; add 1 egg — stir well; dilute with % C. cold water; add 6 C. boiling water
Cook this with the app: pantry check, scaling, and the assistant.