Coffee
From Camp cookery (Kephart), 1910
Do not let the coffee boil.
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
0Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories0.1 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
Sodium14 mg
Potassium12 mg
Calcium14 mg
Iron0 mg
Magnesium5.2 mg
Phosphorus0.4 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
Folate0.3 mcg
Choline0.4 mg
Caffeine5.9 mg
Water487 g
As published
This recipe was extracted from Camp cookery (Kephart) (1910) by Kephart, Horace, page 65. The excerpt below is the record exactly as published.
COFFEE.— To have coffee in perfection the berry must be freshly roasted and freshly ground. This can be done with frying- pan and pistol-butt; yet few but old-timers take the trouble. There are two ways of making good coffee in an ordinary pot. (1) Put coffee in pot with cold water (one heaped tablespoonful freshly ground to one
Cook this with the app: pantry check, scaling, and the assistant.