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Steamed Coffee
From Miss Parloa's new cook book and marketing guide, 1880
Serves 1
Produces a clear and delicious coffee.
Presented as published in 1880. 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
19Calories
0 gProtein
4 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories19 kcal
Protein0.4 g
Carbohydrates4 g
Fiber0.3 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium57 mg
Potassium19 mg
Calcium17 mg
Iron1.7 mg
Magnesium2.3 mg
Phosphorus4.3 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)0.1 mg
Niacin (B3)0.5 mg
Folate7.3 mcg
Choline1.3 mg
Caffeine10 mg
Water45 g
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 194. The excerpt below is the record exactly as published.
Steamed Coffee. Another mode of preparing coffee is to steam it. The coffee is put in a pot and boiling water
Cook this with the app: pantry check, scaling, and the assistant.