Steeped Coffee
From Foods, their selection and preparation, 1935
Use an old-fashioned pot for best results.
Presented as published in 1935. 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
2Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories2.4 kcal
Protein0.3 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium4.7 mg
Potassium116 mg
Calcium4.7 mg
Iron0 mg
Magnesium7.1 mg
Phosphorus7.1 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate4.7 mcg
Choline6.2 mg
Caffeine95 mg
Water235 g
As published
This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 313. The excerpt below is the record exactly as published.
Steeped Coffee. This is a modification of the old boiled coffee. When coffee is boiled the tannin dissolves and makes the coffee bitter, and the volatile caffeol and carbon- dioxide gas are driven off. An old-fashioned pot may be used for steeping coffee. The more tightly it is cov¬ ered, the less the loss of volatile flavors. The water is measured into the pot and brought to a hard boil. Then the measured coffee is stirred into the water
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