Coffee
From Cookery for beginners, 1884
Serve with scalded milk or rich cream.
Presented as published in 1884. 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
774Calories
22 gProtein
152 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories774 kcal
Protein22 g
Carbohydrates152 g
Fiber10 g
Sugars1.1 g
Total Fat9.4 g
Saturated Fat2.3 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat2.8 g
Omega-30 g
Cholesterol186 mg
Sodium2229 mg
Potassium440 mg
Calcium642 mg
Iron64 mg
Magnesium71 mg
Phosphorus239 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K0.4 mcg
Vitamin B60.4 mg
Vitamin B120.4 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.7 mg
Niacin (B3)16 mg
Folate284 mcg
Choline178 mg
Caffeine95 mg
Water1160 g
As published
This recipe was extracted from Cookery for beginners (1884) by Marion Harland, page 31. The excerpt below is the record exactly as published.
coffee, allow a cup of freshly-ground- coffee to a quart of boiling water. Put the coffee in a bowl and wet with half a cup of cold water. Stir in the white and shell of a raw egg
Cook this with the app: pantry check, scaling, and the assistant.