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Coffee by Percolation
From The complete cook book, 1900
Serves 4
This coffee must not be boiled, and is not good if kept waiting.
Presented as published in 1900. 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)
Calories0.1 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
Sodium5 mg
Potassium7.2 mg
Calcium24 mg
Iron0 mg
Magnesium5.2 mg
Phosphorus0.4 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 mg
Folate0.3 mcg
Choline0.4 mg
Caffeine5.9 mg
Water251 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 126. The excerpt below is the record exactly as published.
COFFEE BY PERCOLATION. Put four tablespoonfuls of finely ground coffee in the top of your percolator, press it down, cover it with the upper sieve, and pour through a little at a time one quart of freshly boiled water
Cook this with the app: pantry check, scaling, and the assistant.