Coffee
From The school kitchen textbook, 1915
Reduce the proportion of coffee when several cups are required.
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
175Calories
4 gProtein
38 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories175 kcal
Protein3.8 g
Carbohydrates38 g
Fiber2.6 g
Sugars0.2 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium542 mg
Potassium78 mg
Calcium156 mg
Iron16 mg
Magnesium16 mg
Phosphorus34 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate64 mcg
Choline6.9 mg
Caffeine12 mg
Water340 g
As published
This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 63. The excerpt below is the record exactly as published.
Coffee 2 tbsp. coffee to 1 c. boiling water. Reduce the proportion of coffee, when several cups are re- quired. Mix the coffee with one clean egg shell or one inch of WATER 117 fish skin. Put it in the pot, add the boiling water, and boil only five minutes. Set it where it will keep hot but not boil. Add one half cup of cold water
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