Coffee for Four Persons
From The royal baker and pastry cook, 1902
Presented as published in 1902. 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
926Calories
25 gProtein
197 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories926 kcal
Protein25 g
Carbohydrates197 g
Fiber10 g
Sugars0.9 g
Total Fat4.9 g
Saturated Fat0.8 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat1.9 g
Cholesterol0 mg
Sodium2174 mg
Potassium2349 mg
Calcium692 mg
Iron66 mg
Magnesium251 mg
Phosphorus312 mg
Zinc1.1 mg
Copper0.1 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K1.1 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.4 mg
Niacin (B3)32 mg
Folate256 mcg
Choline85 mg
Caffeine1857 mg
Water900 g
As published
This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 76. The excerpt below is the record exactly as published.
heaping table- spoons ground coffee allow 1 quart freshly boiling water and Mt white 1 raw egg. Mix the egg white with 3 tablespoons cold water, beating with fork. Add coffee and stir till well wet. Scald coffee-pot, put in pre- pared coffee. Pour in boiling water, cover spout, and boil 5 minutes. Pour in quickly V4 cup cold water,
Cook this with the app: pantry check, scaling, and the assistant.