vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Coffee with Mustard
From Tried favourites cookery book, 1909
Serves 2
The mustard gives smooth creaminess; salt draws out flavor.
Presented as published in 1909. 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
137Calories
7 gProtein
9 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories137 kcal
Protein7.3 g
Carbohydrates9.2 g
Fiber1.5 g
Sugars6.7 g
Total Fat8.4 g
Saturated Fat2.5 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol15 mg
Sodium55 mg
Potassium285 mg
Calcium191 mg
Iron1.2 mg
Magnesium64 mg
Phosphorus227 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D1.2 mcg
Vitamin C0.9 mg
Vitamin A39 mcg
Vitamin E0.7 mg
Vitamin K0.7 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.7 mg
Folate21 mcg
Choline37 mg
Caffeine5.9 mg
Water359 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 171. The excerpt below is the record exactly as published.
1 pint milk, tiny pinch salt, arrd as nruch dry ri.ustaird as will lie on a shilling. Boil the water. Take hot dry jug (don’t rinse), put in coffee, salt, and mustard, and stir with fork. Pour boiling water over and stir well with fork. Stand to clear till you boil milk. Strain and give half boiling milk and half coffee. The mustard gives smooth crcaminess ; salt draws out flavour. OK, 2 tablespoon fills freshly-groUiid coffee, i pint water
Cook this with the app: pantry check, scaling, and the assistant.