Perfect Coffee
From Twenty lessons in domestic science, 1916
Use a granite or aluminum coffee pot. Ensure the coffee is ground fine and uniform.
Presented as published in 1916. 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
15Calories
1 gProtein
0 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories15 kcal
Protein1.4 g
Carbohydrates0.1 g
Fiber0 g
Sugars0 g
Total Fat1 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol38 mg
Sodium49 mg
Potassium57 mg
Calcium153 mg
Iron0.2 mg
Magnesium33 mg
Phosphorus23 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A16 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate6.5 mcg
Choline32 mg
Caffeine35 mg
Water1634 g
As published
This recipe was extracted from Twenty lessons in domestic science (1916) by Marian Cole Fisher, page 51. The excerpt below is the record exactly as published.
Perfect Coffee Select a good quality of coffee, not necessarily the highest priced. Have the coffee ground fine and uniform, steel cut preferred. Supply yourself with a granite coffee pot with a white lining or one of aluminum, always keeping it as sweet and clean as your dinner plates. For six persons place six rounding tablespoons of coffee in the coffee pot. Pour over the coffee three pints (six cups) of boiled water. Place over a gentle flame and simmer five minutes after reaching the boiling point. Then mix about two teaspoons of egg in one-half cup of cold water
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