Coffee with Egg
From The home science cook book, 1902
Presented as published in 1902. 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
1957Calories
58 gProtein
406 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories1957 kcal
Protein58 g
Carbohydrates406 g
Fiber16 g
Sugars1.6 g
Total Fat13 g
Saturated Fat3.1 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat4.1 g
Omega-30 g
Cholesterol186 mg
Sodium3395 mg
Potassium8827 mg
Calcium1281 mg
Iron107 mg
Magnesium868 mg
Phosphorus1015 mg
Zinc2.8 mg
Copper0.4 mg
Manganese4.8 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.7 mg
Vitamin K4.6 mcg
Vitamin B60.6 mg
Vitamin B120.4 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)2.3 mg
Niacin (B3)90 mg
Folate407 mcg
Choline425 mg
Caffeine7429 mg
Water1553 g
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 95. The excerpt below is the record exactly as published.
Coffee with Egg. Mix one cup of ground coffee with one egg slightly beaten, add one cup of cold water, and put in an agate 220 Home Science Cook Book. coffee pot with three pints of boiling water. Boil five minutes or less, pour off some to clear the spout, pour back, and add one-half cup of cold water
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