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Instantaneous Coffee
From The Institute cook book, 1913
Serves 2
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
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
Potassium213 mg
Calcium455 mg
Iron48 mg
Magnesium44 mg
Phosphorus101 mg
Zinc0.6 mg
Copper0 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)1 mg
Niacin (B3)12 mg
Folate193 mcg
Choline20 mg
Caffeine18 mg
Water620 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 146. The excerpt below is the record exactly as published.
INSTANTANEOUS COFFEE 6 tablespoons pulverized coffee 6 cups boiling water
Cook this with the app: pantry check, scaling, and the assistant.