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Coffee for One Hundred
From Buckeye cookery, 1892
Serves 20
For twenty persons, use one and a half pints of ground coffee and one gallon of water.
Presented as published in 1892. 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
848Calories
21 gProtein
178 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories848 kcal
Protein21 g
Carbohydrates178 g
Fiber10 g
Sugars1 g
Total Fat6.3 g
Saturated Fat1.3 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol56 mg
Sodium2191 mg
Potassium1590 mg
Calcium672 mg
Iron65 mg
Magnesium180 mg
Phosphorus273 mg
Zinc1.2 mg
Copper0.1 mg
Manganese1.1 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A24 mcg
Vitamin E0.3 mg
Vitamin K0.8 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.5 mg
Niacin (B3)26 mg
Folate265 mcg
Choline108 mg
Caffeine1160 mg
Water1083 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 77. The excerpt below is the record exactly as published.
COFFEE FOR ONE HUNDRED. Take five pounds roasted coffee, grind and mix with six eggs; make small muslin sacks, and in each place a pint of coffee, leaving room for it to swell; put five gallons boiling water in a large coffee urn or boiler having a faucet at the bottom; put in part of the sacks and boil two hours; five or ten minutes before serving raise the lid and add one or two more sacks, and if you continue serving several times add fresh sacks at regular intervals, taking out from time to time those first put in and filling up with boiling water as needed. In this way the full strength of the coffee is secured and the fresh supplies impart that delicious flavor consequent on a few moments boiling. To make coffee for twenty persons, use one and a half pints ground coffee and one gallon of water
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