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Filtered Coffee
From The Pattern cook-book, 1890
Serves 2
This produces a clear, bright coffee and requires, at the most, not longer than five minutes in the making.
Presented as published in 1890. 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
559Calories
15 gProtein
120 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories559 kcal
Protein15 g
Carbohydrates120 g
Fiber5.2 g
Sugars0.5 g
Total Fat2.6 g
Saturated Fat0.5 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1 g
Cholesterol0 mg
Sodium1096 mg
Potassium2222 mg
Calcium386 mg
Iron34 mg
Magnesium222 mg
Phosphorus245 mg
Zinc0.6 mg
Copper0.1 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)25 mg
Folate128 mcg
Choline73 mg
Caffeine1857 mg
Water386 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 241. The excerpt below is the record exactly as published.
FILTERED COFFEE. The coffee should be ground as fine as the mill will make it. Allow half a cupful of the ground coffee to a generous quart of water
Cook this with the app: pantry check, scaling, and the assistant.