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To Make Coffee— Restaurant
From Cooking for profit, 1886
Serves 16
If eggs are to be used, mix 1 or 2 eggs with a cup or two of cold water, wet the coffee with it, then boil before pouring it into the filtering bag.
Presented as published in 1886. 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
0Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories0.1 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium7.4 mg
Potassium9.3 mg
Calcium7.4 mg
Iron0 mg
Magnesium2.8 mg
Phosphorus0.4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.3 mcg
Choline0.4 mg
Caffeine5.7 mg
Water250 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 17. The excerpt below is the record exactly as published.
To Make Coffee—Restaurant. If there is no properly constructed cof- fee urn, provide a tin one having a faucet near the bottom, and a muslin bag run-- ning down to a point hanging inside from a hoop that rests on the rim of the urn and is covered by the lid. Put in the coarse ground coffee — J pound to 4 quarts of water
Cook this with the app: pantry check, scaling, and the assistant.