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To Make Coffee, No. 2
From The art of cookery, 1899
Serves 1
This method creates a smoother coffee.
Presented as published in 1899. 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
328Calories
14 gProtein
55 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories328 kcal
Protein14 g
Carbohydrates55 g
Fiber1.3 g
Sugars0.3 g
Total Fat5.6 g
Saturated Fat1.7 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol186 mg
Sodium358 mg
Potassium1800 mg
Calcium172 mg
Iron11 mg
Magnesium170 mg
Phosphorus261 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.9 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)16 mg
Folate55 mcg
Choline199 mg
Caffeine1507 mg
Water150 g
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 33. The excerpt below is the record exactly as published.
To Make Coffee, No. 2. — Mix the ground coffee with the white of an ^%% and a little cold water, stir well together, add half the amount of boiling water to be used in mak- ing the coffee, and set the pot on the stove until it boils. Let it simmer five minutes after it reaches the boiling point, add the balance of the boiling water, pour out a cup of the coffee and pour back into the pot, add a table- spoonful of cold wate
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