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Percolated Coffee
From Boston Cooking-School cook book, 1896
Serves 1
If using electric percolator, remove connection 3 times to slow up process.
Presented as published in 1896. 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
0Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories0.1 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium7.4 mg
Potassium9.6 mg
Calcium7.4 mg
Iron0 mg
Magnesium2.8 mg
Phosphorus0.4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.3 mcg
Choline0.4 mg
Caffeine5.9 mg
Water251 g
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 16. The excerpt below is the record exactly as published.
Percolated Coffee or Filtered Coffee. 38 THE BOSTON COOKING-SCHOOL COOK BOOK COFFEE FOR TWO Mix 1 cup ground coffee with 1 egg, slightly beaten, and crushed shell. To 14 of this amount add 4 cup cold water. Turn into a scalded coffeepot, add 1 pint boiling water and boil 3 minutes. Let stand over low heat 10 minutes. Keep remaining coffee and egg closely covered in refrigerator. FILTERED OR DRIP COFFEE Use 1 to 3 tablespoons coffee (finely ground) to each cup water
Cook this with the app: pantry check, scaling, and the assistant.