vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Breakfast Coffee
From Handbook of practical cookery, 1886
Serves 1
For black coffee, reduce water by half.
Presented as published in 1886. 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
263Calories
6 gProtein
57 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories263 kcal
Protein5.6 g
Carbohydrates57 g
Fiber3.9 g
Sugars0.4 g
Total Fat1.7 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol0 mg
Sodium806 mg
Potassium103 mg
Calcium227 mg
Iron24 mg
Magnesium22 mg
Phosphorus50 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6 mg
Folate96 mcg
Choline9.6 mg
Caffeine5.9 mg
Water303 g
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 156. The excerpt below is the record exactly as published.
Breakfast Coffee.— One table-spoonful of coffee for each person, three gills of boiling water to each table-spoonful of coffee
Cook this with the app: pantry check, scaling, and the assistant.