Filtered Coffee
From Lillian Massey school recipes, 1913
For Black Coffee use 3 cups boiling water.
Presented as published in 1913. 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
710Calories
16 gProtein
151 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories710 kcal
Protein16 g
Carbohydrates151 g
Fiber10 g
Sugars0.9 g
Total Fat4.8 g
Saturated Fat0.7 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol0 mg
Sodium2167 mg
Potassium719 mg
Calcium625 mg
Iron64 mg
Magnesium85 mg
Phosphorus161 mg
Zinc1 mg
Copper0 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0.9 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)2 mg
Niacin (B3)18 mg
Folate274 mcg
Choline49 mg
Caffeine379 mg
Water1709 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 1. The excerpt below is the record exactly as published.
FILTERED COFFEE. 4 c. finely ground coffee. 4 c. boiling water
Cook this with the app: pantry check, scaling, and the assistant.