Coffee
From Principles of cookery, 1910
Presented as published in 1910. 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
11Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories11 kcal
Protein0.4 g
Carbohydrates1.8 g
Fiber0.1 g
Sugars0.1 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol1.9 mg
Sodium29 mg
Potassium38 mg
Calcium19 mg
Iron0.1 mg
Magnesium7.2 mg
Phosphorus5.7 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A2.3 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate5.1 mcg
Choline4.7 mg
Caffeine24 mg
Water533 g
As published
This recipe was extracted from Principles of cookery (1910) by Anna Barrows, page 81. The excerpt below is the record exactly as published.
Coffee. Use one-fourth cup of coffee for one pint of water. Place fine ground coffee in^strainer in the coffee pot; add actually boiling water slowly, a spoonful or two at a time. Cover between additions Pour through a second time if desired stronger. Or : Mix one-fourth cap coffee and one teaspoon beaten egg
Cook this with the app: pantry check, scaling, and the assistant.