Coffee
From Cookery for little girls, 1910
For boiled coffee, moisten with egg white and follow the same process.
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
52Calories
2 gProtein
11 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories52 kcal
Protein1.8 g
Carbohydrates11 g
Fiber0 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium15 mg
Potassium523 mg
Calcium28 mg
Iron0.7 mg
Magnesium51 mg
Phosphorus45 mg
Zinc0.1 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)4.2 mg
Folate0 mcg
Choline15 mg
Caffeine464 mg
Water237 g
As published
This recipe was extracted from Cookery for little girls (1910) by Olive Hyde Foster, page 41. The excerpt below is the record exactly as published.
coffee, (and young people are bet- ter off without them,) every little maid should be taught how to prepare these drinks for the grown-ups, most of whom are apt to be critical. TEA First, find out the kind your friends like if you possibly can, and do not give Ceyjon to a lover of uncolored Japan ! Then have fresh boiling water, and scald out your teapot, which should be earthenware or china. While it is still hot, put in the tea, a teaspoonful for each cup if you use the ordinary kinds, but only half a teaspoonful of some of the strong black varieties. Pour on immediately the required amount of boil- ing water, and set in a warm place, or cover with a cozy for five minutes. If desired cold, then pour off the grounds, and when cool enough, put in the ice box or serve at once with chopped ice. Never boil tea, nor allow to stand on the leaves very long, as it draws out the injurious tannin, besides impairing the flavor. A thin slice of 141 COOKERY FOR LITTLE GIRLS lemon in each glass improves the taste as well as the looks. COFFEE People have different ways of making coffee, but a very easy one is to measure out a table- spoonful of ground coffee for each cup desired, tie up in a square cheesecloth, and cover with an equal number of cups of boiling water. Set on the stove where it will keep just below the boiling point, for three minutes, then pour and serve with cream and sugar. But to make this way, grind very fine. If your friends pre- fer boiled coffee, however, measure out a table- spoonful for each person, moisten well with part of the white of an egg, cover with one cup of cold water
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.