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Crust Coffee
From The art of cookery, 1899
Serves 2
This makes a very refreshing drink for invalids, sometimes called 'toast tea.'
Presented as published in 1899. 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
431Calories
10 gProtein
90 gCarbs
3 gFat
Full nutrition (29 nutrients)
Calories431 kcal
Protein10 g
Carbohydrates90 g
Fiber5.9 g
Sugars2.1 g
Total Fat3.4 g
Saturated Fat0.6 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Sodium1217 mg
Potassium163 mg
Calcium366 mg
Iron33 mg
Magnesium36 mg
Phosphorus100 mg
Zinc0.7 mg
Copper0 mg
Manganese0.4 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.7 mg
Niacin (B3)9.3 mg
Folate128 mcg
Choline12 mg
Water395 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 70. The excerpt below is the record exactly as published.
Crust Coffee. — Brown gradually, until a rich dark color, two or three crusts or slices of bread, put them in a warm pitcher, add a pinch of salt, pour a quart of boiling water
Cook this with the app: pantry check, scaling, and the assistant.