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Crust Coffee
From The Cook County cook book, 1912
Serves 2
Presented as published in 1912. 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
389Calories
13 gProtein
65 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories389 kcal
Protein13 g
Carbohydrates65 g
Fiber3.6 g
Sugars19 g
Total Fat9.3 g
Saturated Fat4.8 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol29 mg
Sodium770 mg
Potassium500 mg
Calcium467 mg
Iron16 mg
Magnesium57 mg
Phosphorus304 mg
Zinc1.3 mg
Copper0 mg
Manganese0.3 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A84 mcg
Vitamin E0.2 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.7 mg
Niacin (B3)4.5 mg
Folate66 mcg
Choline55 mg
Caffeine0 mg
Water417 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 390. The excerpt below is the record exactly as published.
CRUST COFFEE.— Brown entire wheat bread until quite ^ hard and crush with a rolling pin; place J4 cup in coffee pot; pour over 1 pt. of boiling water and boil 5 minutes. Add 1 pt. of milk, let heat and add 1 tablespoon of sugar
Cook this with the app: pantry check, scaling, and the assistant.