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Breakfast Coffee
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 2
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
612Calories
20 gProtein
124 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories612 kcal
Protein20 g
Carbohydrates124 g
Fiber3.9 g
Sugars0.4 g
Total Fat4.6 g
Saturated Fat1.2 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol93 mg
Sodium881 mg
Potassium3271 mg
Calcium372 mg
Iron28 mg
Magnesium316 mg
Phosphorus368 mg
Zinc1 mg
Copper0.2 mg
Manganese1.7 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K1.8 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.7 mg
Niacin (B3)31 mg
Folate108 mcg
Choline173 mg
Caffeine2786 mg
Water487 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 214. The excerpt below is the record exactly as published.
Three-quarters of a teacup of ground coffee, Java and Mocha mixed. Three-quarters of a pint of cold water. Stir together the yolk and white of an egg^ and pour a third with a piece of the shell into the coffee. Mix well, add a pint and a half of boiling water
Cook this with the app: pantry check, scaling, and the assistant.