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Golden Coffee
From The new Kentucky home cook book, 1884
Serves 6
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
32Calories
2 gProtein
3 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories32 kcal
Protein2.4 g
Carbohydrates3.4 g
Fiber0 g
Sugars0 g
Total Fat0.9 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Cholesterol34 mg
Sodium26 mg
Potassium163 mg
Calcium24 mg
Iron0.3 mg
Magnesium19 mg
Phosphorus28 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A15 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate5.9 mcg
Choline32 mg
Caffeine131 mg
Water486 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 157. The excerpt below is the record exactly as published.
GOLDEN COFFEE. To three quarts of water take one tea-cupful of ground coffee mixed with white of egg and cold water, let it boil for ten minutes, then settle with cold water. Beat to a stiff froth say one egg for three cupfuls of coffee
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