Filtered Coffee
From Selection and preparation of food, 1907
Presented as published in 1907. 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
175Calories
4 gProtein
38 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories175 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
Potassium78 mg
Calcium152 mg
Iron16 mg
Magnesium15 mg
Phosphorus34 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)4 mg
Folate64 mcg
Choline6.9 mg
Caffeine12 mg
Water222 g
As published
This recipe was extracted from Selection and preparation of food (1907) by Isabel Bevier, page 4. The excerpt below is the record exactly as published.
Place 2 tbsp of finely ground coffee into a muslin sack or strainer in the coffee pot. Pour 1 c boiling water slowly over the coffee. When this has filtered through, heat and pour over again. The coffee pot must be kept hot, but filtered coffee
Cook this with the app: pantry check, scaling, and the assistant.