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Boiled Coffee Without Egg
From The household cook book, 1902
Serves 2
Boiled coffee has a different flavor from the filtered, and many prefer it.
Presented as published in 1902. 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
26Calories
1 gProtein
6 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories26 kcal
Protein0.9 g
Carbohydrates5.6 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium8.7 mg
Potassium263 mg
Calcium16 mg
Iron0.3 mg
Magnesium26 mg
Phosphorus22 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)2.1 mg
Folate0 mcg
Choline7.5 mg
Caffeine232 mg
Water177 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 415. The excerpt below is the record exactly as published.
1 heaping tablespoon of ground coffee for each cup of water; this is the standard rule, but if a large quantity is made the proportion can be a little less. FILTERED COFFEE WITHOUT EGG.— Have the coffee heated hot, pour on the water boiling hot, cover closely, let it stand 5 minutes, strain it through muslin (having it wrung out of hot water) into the coffee pot (having that heated); cover it, set it on the stove and heat a moment (not boil) and serve. Have the milk thoroughly hot. The coffee may be heated in a pan or pitcher if more conven- ient. BOILED COFFEE WITHOUT EGG.— Scald the coffee pot; put in the coffee, pour on the water boiling hot, stir it well, bring it to a boil, move it to the back of the range keeping it hot, ivitho,(f further boiling; add | cup of cold water,
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