Boiled Coffee

Name: Boiled Coffee
Ingredients: Mix one tablespoon coffee for each cup of water; an extra tablespoon for the pot; with a clean egg shell; and a little cold water

From Council cook book, 1908

Presented as published in 1908. 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

268Calories

4 gProtein

30 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories268 kcal

Protein3.9 g

Carbohydrates30 g

Fiber1.7 g

Sugars26 g

Total Fat15 g

Saturated Fat9.3 g

Monounsaturated Fat3.6 g

Polyunsaturated Fat0.7 g

Omega-30.1 g

Cholesterol12 mg

Sodium40 mg

Potassium200 mg

Calcium95 mg

Iron1.2 mg

Magnesium32 mg

Phosphorus105 mg

Zinc1.2 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A30 mcg

Vitamin E0.3 mg

Vitamin K2.9 mcg

Vitamin B60 mg

Vitamin B120.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.2 mg

Folate6.6 mcg

Choline24 mg

Caffeine22 mg

Water30 g

As published

This recipe was extracted from Council cook book (1908), page 53. The excerpt below is the record exactly as published.

Boiled Coffee. Mix one tablespoon coffee for each cup of water and an extra tablespoon for the pot with a clean egg shell and a little cold water

Cook this with the app: pantry check, scaling, and the assistant.