Steeped Coffee
From Cooking and castle-building, 1880
Ensure the coffee is clear before serving.
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
175Calories
4 gProtein
38 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories175 kcal
Protein3.8 g
Carbohydrates38 g
Fiber2.6 g
Sugars0.2 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium547 mg
Potassium71 mg
Calcium159 mg
Iron16 mg
Magnesium17 mg
Phosphorus34 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate64 mcg
Choline6.5 mg
Caffeine5.9 mg
Water443 g
As published
This recipe was extracted from Cooking and castle-building (1880) by Emma P. Ewing, Marietta McPherson Greenough, page 17. The excerpt below is the record exactly as published.
a tablespoonful of coffee for each cup ; and, placing it in the pot, added a cup of cold water, and set it back on the range to steep. If it chanced to boil, she added more cold water. Just before serving breakfast, she added as much boiling water as was needed
Cook this with the app: pantry check, scaling, and the assistant.