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To Boil Coffee, No. 1
From Virginia Cookery-book, 1884
Serves 6
Use a coffee-pot with a broad base and narrow mouth.
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
133Calories
5 gProtein
29 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories133 kcal
Protein4.6 g
Carbohydrates29 g
Fiber0 g
Sugars0 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium23 mg
Potassium1341 mg
Calcium63 mg
Iron1.7 mg
Magnesium127 mg
Phosphorus115 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)11 mg
Folate0 mcg
Choline39 mg
Caffeine1187 mg
Water316 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 23. The excerpt below is the record exactly as published.
half a pound of ground coffee, put it into a coffee-pot that will hold a gallon, the best shape being one with a broad base and narrow mouth. Pour the right quantity of water upon it, which should be fresh and boiling at the time. Stir well, and let it boil up twice; when it rises near the brim stir it repeatedly, to prevent its running over ; pour out some, but return it to the pot, repeating this three times, in order to clear the spout. Put it on the fire again, and, when it boils, dash a gill of cold water into it ; take it off instantly, and let it stand a few minutes to clear itself. Have a little cap fit- ted over the top of the coffee-pot spout, attached to it by a little chain. To Boil Coffee, No.
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Cook this with the app: pantry check, scaling, and the assistant.