Cereal Coffee
From Lillian Massey school recipes, 1913
Coffee may be soaked overnight in 4 cups water and then boiled for 15 minutes.
Presented as published in 1913. 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
2229Calories
40 gProtein
485 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories2229 kcal
Protein40 g
Carbohydrates485 g
Fiber118 g
Sugars23 g
Total Fat15 g
Saturated Fat3.4 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat7.1 g
Cholesterol0 mg
Sodium2013 mg
Potassium11737 mg
Calcium736 mg
Iron69 mg
Magnesium1200 mg
Phosphorus2844 mg
Zinc3.1 mg
Copper1 mg
Manganese5.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E4.7 mg
Vitamin K7.6 mcg
Vitamin B63.7 mg
Vitamin B120 mcg
Thiamin (B1)3 mg
Riboflavin (B2)1.4 mg
Niacin (B3)96 mg
Folate438 mcg
Choline82 mg
Caffeine90 mg
Water850 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 1. The excerpt below is the record exactly as published.
CEREAL COFFEE. 2 c. cereal coffee. + ce. cold water. 384 ce. boiling water
Cook this with the app: pantry check, scaling, and the assistant.