Boiled Coffee with Cold Water
From Principles of food preparation, 1914
Presented as published in 1914. 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
32Calories
1 gProtein
5 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories32 kcal
Protein1.1 g
Carbohydrates5.3 g
Fiber0.3 g
Sugars0.2 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol5.7 mg
Sodium62 mg
Potassium45 mg
Calcium29 mg
Iron0.3 mg
Magnesium9.7 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A7 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate13 mcg
Choline11 mg
Caffeine23 mg
Water651 g
As published
This recipe was extracted from Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 84. The excerpt below is the record exactly as published.
Boiled Coflfee with Cold Water Proportions. Two ounces of coffee to one pint of water. Method. Mix one or two spoonfuls of beaten egg with one-half cup of cold water
Cook this with the app: pantry check, scaling, and the assistant.