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Coffee Brewing Methods
From The bride's cook book, 1915
Serves 1
Ensure the coffee pot is cleaned daily. Use a new bag for filtration each week.
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
0Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories0.3 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
Sodium0.6 mg
Potassium14 mg
Calcium0.6 mg
Iron0 mg
Magnesium0.9 mg
Phosphorus0.9 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)0.1 mg
Folate0.6 mcg
Choline0.8 mg
Caffeine12 mg
Water29 g
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 1. The excerpt below is the record exactly as published.
A TABLESPOONFUL COFFEE FOR EACH CUP AND ONE FOR THE POT
Cook this with the app: pantry check, scaling, and the assistant.