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Coffee
From Consult me, 1902
Serves 8
For a richer flavor, you can beat one or two eggs with ground coffee to form a ball and simmer it in the pot.
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
0Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories0 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium8.3 mg
Potassium3.9 mg
Calcium8 mg
Iron0 mg
Magnesium2.8 mg
Phosphorus0.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Choline0.1 mg
Caffeine1.3 mg
Water269 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 152. The excerpt below is the record exactly as published.
coffee, &c. COFFEE. — It is a tonic and stimulating beverage, of a wholesome nature. — To make cofftt. Use the best. For eight cups, use nearly eight cups of water ; put in coffee as much as you like ; a solution of isinglass ; boil a minute, take off, and throw in a cup of cold water
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