vegetariangluten-freedairy-freenut-free
Boiled Coffee with Egg
From The farm cook & rule book, 1923
Serves 4
Presented as published in 1923. 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
- 1 cupful coffee
- 2^4 cupfuls cold water
- 1 egg
- 6 cupfuls boiling water
Method
Mix coffee, egg, and 2 cupfuls of cold water together.
Boil for 3 minutes.
Add boiling water and allow to boil up at once.
Draw to the back of the range, add the 0.5 cupful of cold water and let stand a minute to settle.
Add the egg or egg shells to clear the decoction.
Nutrition per serving
281Calories
7 gProtein
57 gCarbs
3 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 2. The excerpt below is the record exactly as published.
oiled Coffee witli Egg 1 cupful coffee 2^4 cupfuls cold water 1 egg or 3 egg shellB 6 cupfuls boiling water
Cook this with the app: pantry check, scaling, and the assistant.