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Drip Coffee
From Kentucky receipt book, 1903
Serves 3
Presented as published in 1903. 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
512Calories
15 gProtein
110 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories512 kcal
Protein15 g
Carbohydrates110 g
Fiber3.5 g
Sugars0.3 g
Total Fat1.9 g
Saturated Fat0.4 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium745 mg
Potassium2877 mg
Calcium313 mg
Iron25 mg
Magnesium277 mg
Phosphorus283 mg
Zinc0.6 mg
Copper0.1 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)28 mg
Folate85 mcg
Choline89 mg
Caffeine2476 mg
Water259 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 182. The excerpt below is the record exactly as published.
Drip Coffee. • Allow 1 heaping tablespoon of ground coffee for each person and 1 tablespoon to the pot ; moisten the whole with hot water. Put in upper division of coffee pot and pour on % cup boiling water at a time, drip slowly. After using the required amount of water re- drip several times, keep coffee hot, but do not allow it to boil. It is excellent served with hot cream or scalded new milk. Drip OofFee. Put 1 coffee cup of ground coffee into the upper division of the coffee pot and pour over it 1 quart of boiling water
Cook this with the app: pantry check, scaling, and the assistant.