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Coffee made with an Egg
From Mrs. Lincoln's Boston cook book, 1884
Serves 1
If a smaller quantity is desired, half an egg may be used.
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
422Calories
14 gProtein
76 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories422 kcal
Protein14 g
Carbohydrates76 g
Fiber5.2 g
Sugars0.7 g
Total Fat7.1 g
Saturated Fat1.9 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol186 mg
Sodium1151 mg
Potassium235 mg
Calcium336 mg
Iron33 mg
Magnesium38 mg
Phosphorus168 mg
Zinc1.1 mg
Copper0 mg
Manganese0.3 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.9 mg
Niacin (B3)8.1 mg
Folate153 mcg
Choline161 mg
Caffeine31 mg
Water618 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. If a smaller quantity be desired, half an egg may be used, as, if fresh, the remainder will keep till the next day. Or the whole egg may be beaten with the ground coffee, and such portion of it used as is needed, keeping the remainder closely covered. To mahe the coffee^ add half a cup of cold water to the portion of egg to be used and one third of a cup of coffee. 1 1 6 The Boston Cook Book. Beat well ; put it in the hot colFee-pot ; add one pint of hoiling water
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Cook this with the app: pantry check, scaling, and the assistant.