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Wheat or Barley Coffee
From Temperance cook book, 1887
Serves 2
A nourishing drink and a good substitute for tea and coffee.
Presented as published in 1887. 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
404Calories
11 gProtein
85 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories404 kcal
Protein11 g
Carbohydrates85 g
Fiber7 g
Sugars0.6 g
Total Fat2.5 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1 g
Cholesterol0 mg
Sodium1075 mg
Potassium160 mg
Calcium306 mg
Iron32 mg
Magnesium37 mg
Phosphorus92 mg
Zinc0.7 mg
Copper0 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.4 mg
Folate130 mcg
Choline17 mg
Caffeine0 mg
Water407 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 142. The excerpt below is the record exactly as published.
WHEAT OR BARLEY COFFEE. Brown wheat or barley thoroughly, and gi'ind. Take two tablespoonfuls, mix with the white of an egg, pour over one quart of boiling water
Cook this with the app: pantry check, scaling, and the assistant.