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How to Make Black Coffee
From The complete cook book, 1900
Serves 2
Coffee should never be prepared more than five minutes before serving.
Presented as published in 1900. 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
506Calories
9 gProtein
81 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories506 kcal
Protein8.9 g
Carbohydrates81 g
Fiber6.4 g
Sugars23 g
Total Fat16 g
Saturated Fat8.3 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat1.3 g
Cholesterol8.9 mg
Sodium837 mg
Potassium279 mg
Calcium302 mg
Iron25 mg
Magnesium50 mg
Phosphorus133 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A23 mcg
Vitamin E0.2 mg
Vitamin K2.4 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6.1 mg
Folate100 mcg
Choline27 mg
Caffeine355 mg
Water289 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 126. The excerpt below is the record exactly as published.
HOW TO MAKE BLACK COFFEE, Take six light tablespoonfuls of coffee beans from the jar; grind them in a mill, neither too coarse not too fine. Have a well-cleaned French coffee pot, put the coffee on the filter, with the small strainer over, then pour on a pint and a half of boiling water
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