vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Coffee made with an Egg
From Mrs. Lincoln's Boston cook book, 1884
Serves 1
The remainder will keep till the next day.
Presented as published in 1884. 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
241Calories
12 gProtein
37 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories241 kcal
Protein12 g
Carbohydrates37 g
Fiber0 g
Sugars0.2 g
Total Fat5 g
Saturated Fat1.7 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium89 mg
Potassium1768 mg
Calcium96 mg
Iron3 mg
Magnesium163 mg
Phosphorus244 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)14 mg
Folate24 mcg
Choline196 mg
Caffeine1507 mg
Water40 g
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 72. The excerpt below is the record exactly as published.
Coffee made with an Egg. One egg is sufficient to clear one cup of ground coffee
Cook this with the app: pantry check, scaling, and the assistant.