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Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
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Boiled Coffee

From Boston Cooking-School cook book, 1896

Serves 6

Coffee made with an egg has a distinctive rich flavor.

A modern interpretation · AI-generated from the original record

Ingredients

  • 1 cup coffee
  • 1 cup cold water
  • 1 egg or 3 eggshells
  • 6 cups freshly boiling water
  • Few grains salt

Method

  1. Scald coffeepot.

  2. Wash egg, break, and beat slightly.

  3. Dilute with half the cold water, add crushed shell, and mix with coffee.

  4. Add salt.

  5. Pour on boiling water, stir, and boil for 3 minutes.

  6. Add remaining cold water and let stand for 10 minutes.

Nutrition per serving

187Calories
5 gProtein
38 gCarbs
2 gFat

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 16. The excerpt below is the record exactly as published.

BOILED COFFEE 1 cup coffee 1 cup cold water 1 egg or 3 eggshells 6 cups freshly boiling water Few grains salt

Cook this with the app: pantry check, scaling, and the assistant.