Crust Coffee
From The easiest way in housekeeping and cooking, 1881
Presented as published in 1881. 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
467Calories
11 gProtein
102 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories467 kcal
Protein11 g
Carbohydrates102 g
Fiber8 g
Sugars1.9 g
Total Fat3.2 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.2 g
Cholesterol0.6 mg
Sodium1453 mg
Potassium319 mg
Calcium345 mg
Iron33 mg
Magnesium66 mg
Phosphorus133 mg
Zinc0.7 mg
Copper0 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A15 mcg
Vitamin E0.2 mg
Vitamin K1.5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.6 mg
Folate134 mcg
Choline26 mg
Caffeine0 mg
Water413 g
As published
This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 131. The excerpt below is the record exactly as published.
Crust Coffee. Two thick slices of graliam or Boston brown bread toasted as brown as possible. Pour on one pint of boiling water
Cook this with the app: pantry check, scaling, and the assistant.