vegetarianpescatariangluten-freenut-freefish-freeshellfish-free
Roasting Coffee
From Mrs. Lincoln's Boston cook book, 1884
Serves 8
The egg helps preserve the flavor and does not interfere with grinding.
Presented as published in 1884. 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
43Calories
1 gProtein
4 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories43 kcal
Protein1.3 g
Carbohydrates3.8 g
Fiber0.2 g
Sugars3.2 g
Total Fat2.5 g
Saturated Fat1.4 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol25 mg
Sodium15 mg
Potassium60 mg
Calcium16 mg
Iron0.3 mg
Magnesium6.4 mg
Phosphorus27 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A14 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate4.8 mcg
Choline23 mg
Caffeine24 mg
Water61 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 71. 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 occasion all}' 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 appearance. Be careful that none are burned. Keep it covered, and when still warm, not hot, add one egg and its shell
Cook this with the app: pantry check, scaling, and the assistant.