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How to Make Coffee
From Twentieth century home cook book, 1905
Serves 1
Cups should be hot, cream thick, and sugar white.
Presented as published in 1905. 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
526Calories
11 gProtein
114 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories526 kcal
Protein11 g
Carbohydrates114 g
Fiber7.8 g
Sugars0.7 g
Total Fat3.5 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol0 mg
Sodium1612 mg
Potassium221 mg
Calcium455 mg
Iron48 mg
Magnesium44 mg
Phosphorus101 mg
Zinc0.7 mg
Copper0 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)1 mg
Niacin (B3)12 mg
Folate193 mcg
Choline20 mg
Caffeine24 mg
Water635 g
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 28. The excerpt below is the record exactly as published.
How to Make Coffee. — There are many ways of making it. It is brewed, boiled, filtered and generally baked, not roasted. We have shown that it should be roasted. Good coffee is made by taking freshly ground coffee (or if cold, warm the ground coffee), at the rate of four heaping tablespoonfuls for each three cups
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