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To Make Coffee, No. 3
From The art of cookery, 1899
Serves 1
This method is quick and effective.
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
169Calories
6 gProtein
36 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories169 kcal
Protein5.9 g
Carbohydrates36 g
Fiber0 g
Sugars0 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium22 mg
Potassium1699 mg
Calcium70 mg
Iron2.1 mg
Magnesium158 mg
Phosphorus145 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)14 mg
Folate0 mcg
Choline49 mg
Caffeine1507 mg
Water95 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. 3. — Mix the coffee and &<g<g, add one third the quantity of water to be used, cold, set the pot on the stove until it boils, add another third of the cold water., and as soon as it boils add the balance of the cold water. When it again boils pour in a spoonful of cold water
Cook this with the app: pantry check, scaling, and the assistant.