Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegangluten-freedairy-freenut-free
Steeped Coffee
From Boston Cooking-School cook book, 1896
Serves 4
A modern interpretation · AI-generated from the original record
Ingredients
- 1% cup coffee
- 4 cups boiling water
Method
Put coffee in pot, add water, and cover closely.
Let stand for 5 minutes in warm place.
Strain through fine strainer.
Nutrition per serving
176Calories
4 gProtein
38 gCarbs
1 gFat
Estimated from matched ingredients across 4 servings.
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 17. The excerpt below is the record exactly as published.
STEEPED COFFEE 1% cup coffee 4 cups boiling water
Cook this with the app: pantry check, scaling, and the assistant.