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Dripped Coffee
From The new Kentucky home cook book, 1884
Serves 2
Presented as published in 1884. 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
394Calories
9 gProtein
85 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories394 kcal
Protein9 g
Carbohydrates85 g
Fiber5.2 g
Sugars0.5 g
Total Fat2.4 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium1079 mg
Potassium570 mg
Calcium320 mg
Iron32 mg
Magnesium69 mg
Phosphorus104 mg
Zinc0.5 mg
Copper0 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)11 mg
Folate128 mcg
Choline25 mg
Caffeine393 mg
Water385 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 157. The excerpt below is the record exactly as published.
DRIPPED COFFEE. Put one tea-cupful of ground coffee into the upper divis- ion of the coffee-pot and pour over it one quart of boiling water
Cook this with the app: pantry check, scaling, and the assistant.