vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Turkish Coffee
From The Portland Woman's Exchange Cook Book, 1913
Serves 6
Each cup should have a portion of the foam.
Presented as published in 1913. 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
5Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories5.4 kcal
Protein0 g
Carbohydrates1.4 g
Fiber0 g
Sugars1.4 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium11 mg
Potassium4.4 mg
Calcium11 mg
Iron0 mg
Magnesium3.6 mg
Phosphorus0 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 mcg
Choline0 mg
Caffeine0.7 mg
Water358 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 88. The excerpt below is the record exactly as published.
Turkish Coffee. Boil 6 cups (turkish coffee cup size) of water and put in 2 teaspoons of granulated sugar. Let it boil and add 2 heap- ing teaspoons powdered coffee. Let it boil 1 minute, moving it back when it is likely to boil over. Just before serving add 4 drops of orange flower water
Cook this with the app: pantry check, scaling, and the assistant.