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To Boil Coffee, No. 2
From Virginia Cookery-book, 1884
Serves 6
This method brings out all the virtue in the coffee.
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
187Calories
6 gProtein
35 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories187 kcal
Protein6 g
Carbohydrates35 g
Fiber0.3 g
Sugars4.3 g
Total Fat2.7 g
Saturated Fat1.6 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol1.9 mg
Sodium28 mg
Potassium1429 mg
Calcium78 mg
Iron1.9 mg
Magnesium137 mg
Phosphorus137 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A4.9 mcg
Vitamin E0 mg
Vitamin K1.2 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)11 mg
Folate1 mcg
Choline44 mg
Caffeine1240 mg
Water242 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.
To Boil Coffee, No. 2. Grind a teacupful of coffee in the evening, and, hav- ing first s^e» that your coffee-pot has been thoroughly 38 VIROINIA COOKERY-BOOK. cleati8ed and Bcalded, put in joiil* groand boffee, with d little white of egg and a clashed egg-Bhell, if it has not been already glazed with <egg, atld pour over it three pint« of fresh, cold spring Wateh
Cook this with the app: pantry check, scaling, and the assistant.