Boiled Coffee with Egg
From Domestic science (Clark, Cornell home economics), 1911
When eggs are dear, keep the shells to clear coffee.
Presented as published in 1911. 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
Sodium3308 mg
Potassium568 mg
Calcium948 mg
Iron96 mg
Magnesium101 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
Water1662 g
As published
This recipe was extracted from Domestic science (Clark, Cornell home economics) (1911) by Ida Hood Clark, page 29. The excerpt below is the record exactly as published.
boiled coffee when egg is used, as many families prefer this and it is the most economical kind of coffee for everyday use. Recipe. 1 egg, 6 cups boiling water, 1 cup coffee, 1 cup cold water
Cook this with the app: pantry check, scaling, and the assistant.