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Coffee (No. 1)
From The Blue grass cook book, 1904
Serves 6
Use only the best fresh-roasted coffee.
Presented as published in 1904. 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
13Calories
1 gProtein
2 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories13 kcal
Protein1.2 g
Carbohydrates2.1 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium8.8 mg
Potassium90 mg
Calcium11 mg
Iron0.1 mg
Magnesium11 mg
Phosphorus7.5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate0 mcg
Choline2.5 mg
Caffeine77 mg
Water263 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 69. The excerpt below is the record exactly as published.
COFFEE (No. 1) Mrs. J. W. Fox Allow a tablespoonful of ground coffee for each cup, and 1 extra spoonful for good measure. For 6 cups take 7 tablespoons of coffee and stir into it the white of 1 egg and ^ cup of cold water
Cook this with the app: pantry check, scaling, and the assistant.