Coffee without Egg

Name: Coffee without Egg
Ingredients: one heaping tablespoon of coffee; boiling water; a little cold water

From The home science cook book, 1902

Coffee and cold water may be put together in the pot overnight and brought to a boil in the morning.

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

175Calories

4 gProtein

38 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories175 kcal

Protein3.8 g

Carbohydrates38 g

Fiber2.6 g

Sugars0.2 g

Total Fat1.2 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol0 mg

Sodium547 mg

Potassium71 mg

Calcium159 mg

Iron16 mg

Magnesium17 mg

Phosphorus34 mg

Zinc0.2 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4 mg

Folate64 mcg

Choline6.5 mg

Caffeine5.9 mg

Water443 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 without Egg. Allow one heaping tablespoon of coffee for each cup. Scald the coffee pot. Pour the boiling water on the coffee and boil five minutes. Set it back where it will keep hot, but not boil. Add a little cold water

Cook this with the app: pantry check, scaling, and the assistant.