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Coffee, Breakfast
From Cassell's dictionary of cookery, 1892
Serves 1
Allow a heaped tablespoonful of freshly-ground coffee for every breakfast-cupful of boiling water.
Presented as published in 1892. 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
162Calories
3 gProtein
35 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories162 kcal
Protein3.5 g
Carbohydrates35 g
Fiber2.4 g
Sugars0.2 g
Total Fat1.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium498 mg
Potassium71 mg
Calcium141 mg
Iron15 mg
Magnesium14 mg
Phosphorus31 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)3.7 mg
Folate60 mcg
Choline6.3 mg
Caffeine10 mg
Water203 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 398. The excerpt below is the record exactly as published.
Coffee, Breakfast.— Where coffee has to be made for only one or two persons, it is good to have a percolator, as this insirres the coft'ee being clear and good. But when it has to be made for a large family, this plan would be found rather inconvenient, owing to the slow- ness with wliich the liqiud runs ovit of the tap. Coft'ee may be very easily made in the follow- ing manner : — Fit a small muslin bag inside the top of the coft'ee-pot. Poirr a little boiling- water through this, and, when the pot is quite hot, pour it off, and put the freshly-ground coft'ee into the bag. Pour boiling water gra- dually over i
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Cook this with the app: pantry check, scaling, and the assistant.