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Coffee Syrup
From Buckeye cookery, 1892
Serves 8
Use two teaspoons of syrup for a cup of coffee.
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
100Calories
3 gProtein
21 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories100 kcal
Protein3.5 g
Carbohydrates21 g
Fiber0 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium16 mg
Potassium1005 mg
Calcium45 mg
Iron1.3 mg
Magnesium94 mg
Phosphorus86 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)8 mg
Folate0 mcg
Choline29 mg
Caffeine890 mg
Water178 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 251. The excerpt below is the record exactly as published.
CorFEE Syrup.—Take half a pound of the best’ ground coffee; put it into a sauce-pan containing three pints of water, and boil it down to one pint: boil the liquor, put it into another sauce-pan, well scoured, and boil it again. As it boils add white sugar enough to give the consistency of syrup
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