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French Coffee
From Virginia Cookery-book, 1884
Serves 1
Serve promptly without cream or milk for a traditional experience.
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
351Calories
8 gProtein
76 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories351 kcal
Protein7.5 g
Carbohydrates76 g
Fiber5.2 g
Sugars0.5 g
Total Fat2.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol0 mg
Sodium1075 mg
Potassium149 mg
Calcium304 mg
Iron32 mg
Magnesium30 mg
Phosphorus68 mg
Zinc0.4 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8 mg
Folate129 mcg
Choline13 mg
Caffeine18 mg
Water428 g
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 23. The excerpt below is the record exactly as published.
French Coffee. Ih the first place, let the coffee be roasted only until it is of a cinnamoh color ; do hot grind fine, and, where one chooses to pound ihe beans in a mortar, there is said to be advantage of more of the aroma retained than in the usual method. Fot* two pet*sons, plaoe three table-spoori- f uls of coffee, freshly roasted and coarsely grouhd, in th^ filter of a French coffee-pot ; pour over it a pint of lively boiling water
Cook this with the app: pantry check, scaling, and the assistant.