vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Coffee
From The art of German cooking and baking, 1922
Serves 6
There are various ways of making coffee.
Presented as published in 1922. 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
461Calories
11 gProtein
99 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories461 kcal
Protein11 g
Carbohydrates99 g
Fiber6.1 g
Sugars0.6 g
Total Fat2.8 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.1 g
Cholesterol0 mg
Sodium1259 mg
Potassium673 mg
Calcium374 mg
Iron38 mg
Magnesium81 mg
Phosphorus122 mg
Zinc0.5 mg
Copper0 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.8 mg
Niacin (B3)13 mg
Folate149 mcg
Choline29 mg
Caffeine464 mg
Water449 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 134. The excerpt below is the record exactly as published.
COFFEE. Enough for 12 cups. 6 tbsps. of ground coffee 14 cups of boiling water
Cook this with the app: pantry check, scaling, and the assistant.