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Corn Coffee
From The century cook book, 1894
Serves 1
Presented as published in 1894. 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
343Calories
7 gProtein
78 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories343 kcal
Protein7.3 g
Carbohydrates78 g
Fiber4.2 g
Sugars1.5 g
Total Fat2.1 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1 g
Cholesterol0 mg
Sodium1134 mg
Potassium140 mg
Calcium392 mg
Iron39 mg
Magnesium33 mg
Phosphorus72 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)9 mg
Folate176 mcg
Choline14 mg
Caffeine0 mg
Water480 g
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 104. The excerpt below is the record exactly as published.
Corn Coffee. Roast an ear of dry corn until the tips of the kernels are black. Break the ear in pieces, put in a bowl; then pour over it a pint of boiling hot water
Cook this with the app: pantry check, scaling, and the assistant.