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To Make Good Coffee
From The new Kentucky home cook book, 1884
Serves 3
Mrs. W. C. S.
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
472Calories
11 gProtein
101 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories472 kcal
Protein11 g
Carbohydrates101 g
Fiber6.9 g
Sugars0.6 g
Total Fat3.1 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol0 mg
Sodium1432 mg
Potassium174 mg
Calcium404 mg
Iron42 mg
Magnesium38 mg
Phosphorus89 mg
Zinc0.6 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.9 mg
Niacin (B3)11 mg
Folate171 mcg
Choline17 mg
Caffeine3.3 mg
Water528 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 157. The excerpt below is the record exactly as published.
TO MAKE GOOD COFFEE. Grind one heaping tea-cupful of coffee; stir into it the half of the white of one egg and wet with cold water ; let it stand for any convenient length of time. Scald the coffee- pot (which of course must always be clean), put in the mixture, or drawn coffee, and pour two quarts of boiling water
Cook this with the app: pantry check, scaling, and the assistant.