Coffee for Forty

Name: Coffee for Forty
Ingredients: 1 pound all-purpose grind; 2 gallons boiling water

From The Williamston cook book, 1950

Presented as published in 1950. 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

5607Calories

120 gProtein

1211 gCarbs

37 gFat

Full nutrition (34 nutrients)

Calories5607 kcal

Protein120 g

Carbohydrates1211 g

Fiber83 g

Sugars7.6 g

Total Fat37 g

Saturated Fat5.8 g

Monounsaturated Fat6.2 g

Polyunsaturated Fat14 g

Omega-30 g

Cholesterol0 mg

Sodium17195 mg

Potassium2266 mg

Calcium4854 mg

Iron508 mg

Magnesium468 mg

Phosphorus1074 mg

Zinc6.9 mg

Copper0 mg

Manganese3.8 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.8 mg

Vitamin K0.5 mcg

Vitamin B62.1 mg

Vitamin B120 mcg

Thiamin (B1)11 mg

Riboflavin (B2)11 mg

Niacin (B3)127 mg

Folate2053 mcg

Choline209 mg

Caffeine181 mg

Water6598 g

As published

This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 3. The excerpt below is the record exactly as published.

COFFEE FOR FORTY Place 1 pound all-purpose grind in muslin bag large enough to hold twice that amount. Drop in large kettle containing 2 gallons boiling water

Cook this with the app: pantry check, scaling, and the assistant.