vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-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
Method
Nutrition per serving
281Calories
7 gProtein
57 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories281 kcal
Protein7.3 g
Carbohydrates57 g
Fiber3.9 g
Sugars0.4 g
Total Fat2.9 g
Saturated Fat0.7 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol47 mg
Sodium830 mg
Potassium142 mg
Calcium240 mg
Iron24 mg
Magnesium26 mg
Phosphorus76 mg
Zinc0.5 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6 mg
Folate103 mcg
Choline48 mg
Caffeine24 mg
Water504 g
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.