Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegangluten-freedairy-freenut-free
Coffee for One
From Boston Cooking-School cook book, 1896
Serves 1
A modern interpretation · AI-generated from the original record
Ingredients
- 2 tablespoons coffee
- 1 cup cold water
Method
Add coffee to cold water, cover closely, let stand overnight.
Bring slowly to boiling point and pour carefully through strainer.
Nutrition per serving
0Calories
0 gProtein
0 gCarbs
0 gFat
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 16. The excerpt below is the record exactly as published.
COFFEE FOR ONE Add 2 tablespoons coffee to 1 cup cold water
Cook this with the app: pantry check, scaling, and the assistant.