Vegetable Coffee
From Mazdaznan encyclopedia of dietetics and home cook book, 1909
Presented as published in 1909. 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
198Calories
4 gProtein
42 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories198 kcal
Protein4.2 g
Carbohydrates42 g
Fiber11 g
Sugars22 g
Total Fat1.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium89 mg
Potassium1097 mg
Calcium92 mg
Iron1.2 mg
Magnesium55 mg
Phosphorus157 mg
Zinc1 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A1069 mcg
Vitamin E0.8 mg
Vitamin K17 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.2 mg
Folate118 mcg
Choline11 mg
Caffeine0 mg
Water246 g
As published
This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 15. The excerpt below is the record exactly as published.
VEGETABLE COFFEE. Cut into very small pieces one cupful of carrots, one- half cupful of parsnips, one-quarter cup of sweet corn
Cook this with the app: pantry check, scaling, and the assistant.