Coffee Preparation
From A laboratory manual of foods and cookery, 1916
Presented as published in 1916. 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
0Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories0.3 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium10 mg
Potassium14 mg
Calcium7.7 mg
Iron0 mg
Magnesium3.3 mg
Phosphorus0.9 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)0.1 mg
Folate0.6 mcg
Choline0.8 mg
Caffeine12 mg
Water266 g
As published
This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 4. The excerpt below is the record exactly as published.
2 tbsp. coffee pulverized finely ground Use first the finely ground coffee, add i cup of cold water,
Cook this with the app: pantry check, scaling, and the assistant.