vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Coffee with Egg
From The encyclopædia of practical cookery, 1890
Serves 1
Presented as published in 1890. 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
686Calories
23 gProtein
133 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories686 kcal
Protein23 g
Carbohydrates133 g
Fiber5.2 g
Sugars0.7 g
Total Fat7.4 g
Saturated Fat2.1 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol186 mg
Sodium1174 mg
Potassium2852 mg
Calcium437 mg
Iron36 mg
Magnesium280 mg
Phosphorus392 mg
Zinc1.3 mg
Copper0.1 mg
Manganese1.5 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K1.6 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.9 mg
Niacin (B3)29 mg
Folate151 mcg
Choline236 mg
Caffeine2355 mg
Water450 g
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 446. The excerpt below is the record exactly as published.
Coffee with. Egg. — Beat 1 teacupful of cold water and 3 dessert-spoonfuls of ground Coffee with one egg. When well beaten, put it in a Coffee-pot, pour in 1 pint of boiling water
Cook this with the app: pantry check, scaling, and the assistant.