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Coffee, French method
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for one pint of coffee.
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
175Calories
4 gProtein
38 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories175 kcal
Protein3.8 g
Carbohydrates38 g
Fiber2.6 g
Sugars0.2 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium538 mg
Potassium81 mg
Calcium152 mg
Iron16 mg
Magnesium15 mg
Phosphorus34 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate65 mcg
Choline7.1 mg
Caffeine14 mg
Water227 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 399. The excerpt below is the record exactly as published.
Coffee, French method.— Pom- a pint of boiling water upon two and a half ounces of freshly-ground coffee
Cook this with the app: pantry check, scaling, and the assistant.