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Coffee (Monsieur Soyer)
From Virginia Cookery-book, 1884
Serves 1
For breakfast, add one pint of boiling milk to the coffee.
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
550Calories
14 gProtein
118 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories550 kcal
Protein14 g
Carbohydrates118 g
Fiber5.2 g
Sugars0.5 g
Total Fat2.6 g
Saturated Fat0.5 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1 g
Cholesterol0 mg
Sodium1095 mg
Potassium2135 mg
Calcium383 mg
Iron34 mg
Magnesium214 mg
Phosphorus238 mg
Zinc0.6 mg
Copper0.1 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)24 mg
Folate128 mcg
Choline70 mg
Caffeine1780 mg
Water386 g
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 23. The excerpt below is the record exactly as published.
Coffee. (Monsiear Soyer.) To make one pint, put twd ouUces of ground coffee into a stewpan ot small iron or tlti sdUcepdn, Which set dry upbfa a tiioderate fire, stirring the coffee with a wood- en spoon utitll it is quite hot thrdugh, but hbt iU the least burht; then poUr ovet it a piht of bdiling water
Cook this with the app: pantry check, scaling, and the assistant.