Coffee
From The fun of cooking, 1915
Presented as published in 1915. 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
279Calories
7 gProtein
60 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories279 kcal
Protein7.3 g
Carbohydrates60 g
Fiber2.6 g
Sugars0.2 g
Total Fat1.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium553 mg
Potassium1111 mg
Calcium197 mg
Iron17 mg
Magnesium112 mg
Phosphorus123 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)12 mg
Folate64 mcg
Choline36 mg
Caffeine929 mg
Water311 g
As published
This recipe was extracted from The fun of cooking (1915) by Caroline French Benton, page 20. The excerpt below is the record exactly as published.
coffee too ; the men may like it ' * TEA Fill the kettle with fresh, cold water and let it boil up hard. Scald out an earthen tea-kettle, and put in two rounded teaspoonf uls of tea for six people, or more, if you want it quite strong. Pour on six cups of boiling water and let the pot stand where it is warm for just two miautes. Scald out the pot you are going to send to the table, and strain the tea into that. Have a jug of hot water ready to send in with it. She looked Carefully in the Oven Through a Tiny Crack SUNDAY NIGHT SUPPER 87 COFFEE 1 rounded tablespoonful of ground coffee for each person; and 1 extra tablespoonful. % cup of cold water. 1 egg shell, washed and broken, with a little bit of the white. Mix these in a bowL Then put in a very clean pot and add 1 cup of boiling water for each person and 1 cup more
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