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Coffee for Two
From Boston Cooking-School cook book, 1896
Serves 2
Keep remaining coffee and egg closely covered in refrigerator.
Presented as published in 1896. 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
628Calories
21 gProtein
127 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories628 kcal
Protein21 g
Carbohydrates127 g
Fiber2.6 g
Sugars0.3 g
Total Fat4.1 g
Saturated Fat1.2 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol93 mg
Sodium621 mg
Potassium4286 mg
Calcium336 mg
Iron22 mg
Magnesium405 mg
Phosphorus441 mg
Zinc1 mg
Copper0.2 mg
Manganese2.1 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K2.3 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)37 mg
Folate76 mcg
Choline200 mg
Caffeine3714 mg
Water333 g
Estimated from matched ingredients across 2 servings.
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 TWO Mix 1 cup ground coffee with 1 egg, slightly beaten, and crushed shell. To 14 of this amount add 4 cup cold water. Turn into a scalded coffeepot, add 1 pint boiling water
Cook this with the app: pantry check, scaling, and the assistant.