vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Roasting Coffee
From The complete cook book, 1900
Serves 8
The egg helps preserve flavor.
Presented as published in 1900. 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
10Calories
1 gProtein
0 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories9.5 kcal
Protein0.9 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol23 mg
Sodium10 mg
Potassium36 mg
Calcium4.6 mg
Iron0.1 mg
Magnesium2.5 mg
Phosphorus14 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A10 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)0.1 mg
Folate4.1 mcg
Choline20 mg
Caffeine23 mg
Water61 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 124. The excerpt below is the record exactly as published.
ROASTING COFFEE. Put one pound of raw coffee in a small frying pan. Place it on the stove, and shake and stir occasionally for fifteen minutes, or till yellow. Then cover it, and increase the heat, and shake till the kernels are all a deep cinnamon or chestnut color, and have an oily ap- pearance. Be careful that none are burned. Kepp it covered, and when still warm (not hot,) add one egg
Cook this with the app: pantry check, scaling, and the assistant.