Iced Coffee
From Fifty-two Sunday dinners, 1913
Presented as published in 1913. 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
700Calories
15 gProtein
151 gCarbs
5 gFat
Full nutrition (28 nutrients)
Calories700 kcal
Protein15 g
Carbohydrates151 g
Fiber10 g
Sugars0.9 g
Total Fat4.6 g
Saturated Fat0.7 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat1.8 g
Sodium2148 mg
Potassium256 mg
Calcium606 mg
Iron64 mg
Magnesium57 mg
Phosphorus132 mg
Zinc0.9 mg
Copper0 mg
Manganese0.5 mg
Vitamin C0 mg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.3 mg
Niacin (B3)16 mg
Folate256 mcg
Choline25 mg
Water768 g
As published
This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 42. The excerpt below is the record exactly as published.
ICED COFFEE Follow directions for making Boiled Coffee, using four cups boiling water
Cook this with the app: pantry check, scaling, and the assistant.