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Drip Coffee
From The home cook book, 1905
Serves 1
Presented as published in 1905. 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
227Calories
6 gProtein
49 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories227 kcal
Protein5.5 g
Carbohydrates49 g
Fiber2.6 g
Sugars0.2 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium543 mg
Potassium587 mg
Calcium172 mg
Iron17 mg
Magnesium63 mg
Phosphorus78 mg
Zinc0.3 mg
Copper0 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)8.1 mg
Folate64 mcg
Choline21 mg
Caffeine464 mg
Water193 g
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 206. The excerpt below is the record exactly as published.
DRIP COFFEE Allow one tablespoon of ground coffee to one cup of boil- ing water. Put the ground coffee in the strainer of a French coffee-pot. Slowly pour the boiling water, half a cup at a French Coffee-Pot and its Filter time, over the ground coffee. Cover the pot tight between the half cups. When the water is filtered through, pour through a second time. Take the strainer from the pot. Carry the coffee to the table boilinsf hot. BLACK COFFEE In the strainer of a drip coffee-pot put finely ground coffee, allowing two tablespoons of coffee to one cup of boil- ing wate
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