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Filtered Coffee
From Scientific cooking with scientific methods, 1911
Serves 6
Always put sugar and cream in cup before pouring the coffee.
Presented as published in 1911. 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
176Calories
4 gProtein
38 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories176 kcal
Protein3.8 g
Carbohydrates38 g
Fiber2.6 g
Sugars0.2 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium538 mg
Potassium93 mg
Calcium153 mg
Iron16 mg
Magnesium16 mg
Phosphorus35 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.1 mg
Folate65 mcg
Choline7.7 mg
Caffeine24 mg
Water251 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 119. The excerpt below is the record exactly as published.
Filtered Coffee. 11^ cups coffee. 6 cups boiling water. There is a great variety of coffee-pots on the mar- ket for making filtered coffee. They all contain a strainer in which to hold the coffee without letting the grounds mix with the infusion. Place coffee in strainer and place on range where it keeps hot, but will not boil. Add gradually the boiling water, allowing it to filter slowly. If not strong enough, refilter, and serve at once with cut sugar and good cream. Always put sugar and cream in cup before pouring the coffee. If cream is not obtainable, use scalded milk; it is well to have a pitcher of hot milk to dilute coffee if too strong. Boiled Coffee. 11/4 cups coffee
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Cook this with the app: pantry check, scaling, and the assistant.