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Breakfast Coffee (Cafe du Dejeuner)
From The Swedish, French, American cook book, 1918
Serves 4
Presented as published in 1918. 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
536Calories
16 gProtein
114 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories536 kcal
Protein16 g
Carbohydrates114 g
Fiber3.3 g
Sugars0.3 g
Total Fat1.9 g
Saturated Fat0.4 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium708 mg
Potassium3221 mg
Calcium317 mg
Iron24 mg
Magnesium309 mg
Phosphorus310 mg
Zinc0.6 mg
Copper0.1 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)30 mg
Folate80 mcg
Choline98 mg
Caffeine2786 mg
Water338 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 616. The excerpt below is the record exactly as published.
Breakfast Coffee ( Cafe du Dejeuner ) Put one and a half cups ground coffee in a coffee pot with the white of an egg and one and a half cups cold water; mix well, let stand to draw for about ten minutes on a low fire — -take care not to let it burn. Then pour five cups of boiling water
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