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Coffee, Soyer's Mode of Making
From Cassell's dictionary of cookery, 1892
Serves 10
Probable cost, 6d. per quart, with milk and sugar.
Presented as published in 1892. 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
Sodium9.1 mg
Potassium11 mg
Calcium9.5 mg
Iron0 mg
Magnesium3.4 mg
Phosphorus0.7 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A2 mcg
Vitamin E0 mg
Vitamin K2.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1 mcg
Choline0.4 mg
Caffeine4.5 mg
Water296 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 399. The excerpt below is the record exactly as published.
Coffee, Soyer's Mode of Making.— M. Soyer, the French cook's, way of making coffee 'was to warm the freshly -ground coffee, mixed with a soup(,'on of chicory, over the fire, stirring it until it was quite hot. He then poured the boiling water upon it, allowed it to stand for ten minutes, and served it with milk and sugar. Sufficient, a quarter of a pound of coffee and a quarter of an ounce of chicory for every three quarts of water
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