Drip Coffee

Name: Drip Coffee
Ingredients: Two level tablespoons of coffee; for each 8-ounce cup of boiling water

From The Chapel Hill cook book, 1935

Presented as published in 1935. 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

168Calories

4 gProtein

36 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories168 kcal

Protein3.6 g

Carbohydrates36 g

Fiber2.5 g

Sugars0.2 g

Total Fat1.1 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol0 mg

Sodium515 mg

Potassium76 mg

Calcium146 mg

Iron15 mg

Magnesium14 mg

Phosphorus33 mg

Zinc0.2 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)3.8 mg

Folate62 mcg

Choline6.7 mg

Caffeine12 mg

Water214 g

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 43. The excerpt below is the record exactly as published.

DRIP COFFEE Two level tablespoons of coffee for each 8-ounce cup of boiling water

Cook this with the app: pantry check, scaling, and the assistant.