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Turkish Coffee
From The home cook book, 1905
Serves 1
The strength of this cup may be increased by doubling the quantity of the ground coffee.
Presented as published in 1905. 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
289Calories
4 gProtein
66 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories289 kcal
Protein4.3 g
Carbohydrates66 g
Fiber2.6 g
Sugars25 g
Total Fat1.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium539 mg
Potassium239 mg
Calcium159 mg
Iron16 mg
Magnesium30 mg
Phosphorus48 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.3 mg
Folate64 mcg
Choline11 mg
Caffeine155 mg
Water192 g
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 206. The excerpt below is the record exactly as published.
TURKISH COFFEE Have fresh-roasted coffee ground to a fine powder. In a small coffee cup put a heaping teaspoon of the ground coffee 378 THE HOME COOK BOOK and a lump of sugar, or sugar to your taste. Fill up the cup with boiling water
Cook this with the app: pantry check, scaling, and the assistant.