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Crust Coffee
From The household (of the Detroit free press), 1886
Serves 1
Presented as published in 1886. 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
398Calories
9 gProtein
84 gCarbs
3 gFat
Full nutrition (29 nutrients)
Calories398 kcal
Protein9.5 g
Carbohydrates84 g
Fiber5.4 g
Sugars1.9 g
Total Fat3.1 g
Saturated Fat0.6 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Sodium1125 mg
Potassium150 mg
Calcium338 mg
Iron30 mg
Magnesium34 mg
Phosphorus92 mg
Zinc0.6 mg
Copper0 mg
Manganese0.4 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.6 mg
Folate118 mcg
Choline11 mg
Water365 g
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 246. The excerpt below is the record exactly as published.
Crust Coffee — Toast bread very brown, pour on boiling water, strain and add cream, sugar and nutmeg, if desired. Wine Whey — One pint of boiling milk, two wine-glasses of wine; boil a moment, stirring well ; take out the curd, sweeten and flavor the whey. Acid Drink — Take a handful of dried currants, pour over them a pint of boiling water, let them stand a few minutes without stirring, then drain off the water, strain, and set away to cool. Dilute it for the patient's drink. To Remove Grease froin Broth — After pouring the broth into the dish, pass clean white wrapping-paper quickly over the top of the broth, using several pieces, until the grease is removed. Parched Rice — Cook in custard kettle a half-cup parched rice in one pint of boiling, salted water ; when done, serve with cream and sugar
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