Home Coffee
From Mazdaznan encyclopedia of dietetics and home cook book, 1909
Serve with cream.
Presented as published in 1909. 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
3553Calories
75 gProtein
829 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories3553 kcal
Protein75 g
Carbohydrates829 g
Fiber102 g
Sugars255 g
Total Fat16 g
Saturated Fat3.4 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat9.3 g
Cholesterol0 mg
Sodium203 mg
Potassium7931 mg
Calcium993 mg
Iron45 mg
Magnesium1734 mg
Phosphorus2624 mg
Zinc24 mg
Copper5.5 mg
Manganese32 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E4.1 mg
Vitamin K15 mcg
Vitamin B63.7 mg
Vitamin B120 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)1.5 mg
Niacin (B3)45 mg
Folate219 mcg
Choline288 mg
Caffeine0 mg
Water2060 g
As published
This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 15. The excerpt below is the record exactly as published.
HOME COFFEE. Mix six cupfuls cracked wheat and one cupful New Orleans, maple or sorghum molasses; put in slow oven until well browned, stirring occasionally to prevent burn- ing. Put six tablespoonfuls in two quarts water
Cook this with the app: pantry check, scaling, and the assistant.