Coffee

Name: Coffee
Ingredients: a good-sized cupful of ground coffee; a quart of boiling water; the white of an egg; the crushed shell; a half-cupful of cold water

From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902

For coffee au lait, mix equal parts of hot coffee and boiling milk.

Presented as published in 1902. 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

1552Calories

47 gProtein

331 gCarbs

6 gFat

Full nutrition (33 nutrients)

Calories1552 kcal

Protein47 g

Carbohydrates331 g

Fiber10 g

Sugars0.9 g

Total Fat5.8 g

Saturated Fat1.2 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat2.3 g

Cholesterol0 mg

Sodium2240 mg

Potassium8631 mg

Calcium943 mg

Iron74 mg

Magnesium832 mg

Phosphorus849 mg

Zinc1.7 mg

Copper0.3 mg

Manganese4.5 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K4.5 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)1.6 mg

Niacin (B3)83 mg

Folate256 mcg

Choline266 mg

Caffeine7429 mg

Water920 g

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 97. The excerpt below is the record exactly as published.

COFFEE. Take a good-sized cupful of ground coffee, and pour into a quart of boiling water, with the white of an egg and (he crushed shell. Stir well together, adding a half-cupful of cold water

Cook this with the app: pantry check, scaling, and the assistant.