Oiled Coffee

Name: Oiled Coffee
Ingredients: 4 heaping table-spoons ground coffee; 1 quart freshly boiling water; 1 raw egg; 3 tablespoons cold water

From Royal baker and pastry cook, 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

280Calories

14 gProtein

45 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories280 kcal

Protein14 g

Carbohydrates45 g

Fiber0 g

Sugars0.2 g

Total Fat5.1 g

Saturated Fat1.7 g

Monounsaturated Fat1.9 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol186 mg

Sodium114 mg

Potassium2163 mg

Calcium207 mg

Iron3.5 mg

Magnesium219 mg

Phosphorus278 mg

Zinc0.9 mg

Copper0.2 mg

Manganese1 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K1.3 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.3 mg

Niacin (B3)17 mg

Folate24 mcg

Choline207 mg

Caffeine1857 mg

Water1031 g

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 78. The excerpt below is the record exactly as published.

OILED COFFEE. — For 4 heaping table¬ spoons ground coffee allow 1 quart freshly boiling water and 34 white 1 raw egg. Mix the egg white with 3 tablespoons cold water

Cook this with the app: pantry check, scaling, and the assistant.