Percolated Coffee
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Keeps for a fortnight in a cool place.
Presented as published in 1904. 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
5Calories
1 gProtein
0 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories4.8 kcal
Protein0.6 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium73 mg
Potassium237 mg
Calcium59 mg
Iron0 mg
Magnesium31 mg
Phosphorus14 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.9 mg
Folate9.6 mcg
Choline12 mg
Caffeine191 mg
Water2130 g
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 28. The excerpt below is the record exactly as published.
perco- lated coffee in one's outfit. Put one pound of pulverized coffee in a glass chemist's funnel, the smaller end of which has been stopped with absorbent cotton. The coffee must first be mois- tened with a cupful of water stirred thoroughly through it. After putting the coffee in the funnel pour over it one quart and half a pint of cold water. Set the funnel over a jar and let the water percolate through the coffee. The ex- tract obtained will make strong coffee used in the proportion of five teaspoon- 102 fuls to a coffee cupful of boiling wat
Cook this with the app: pantry check, scaling, and the assistant.