Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariangluten-freedairy-freenut-free
Coffee for Two
From Boston Cooking-School cook book, 1896
Serves 2
Keep remaining coffee and egg closely covered in refrigerator.
A modern interpretation · AI-generated from the original record
Ingredients
- 1 cup ground coffee
- 1 egg
- 4 cup cold water
- 1 pint boiling water
Method
Mix ground coffee with beaten egg and crushed shell.
Add cold water, turn into scalded coffeepot, add boiling water and boil for 3 minutes.
Let stand over low heat for 10 minutes.
Nutrition per serving
628Calories
21 gProtein
127 gCarbs
4 gFat
Estimated from matched ingredients across 2 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.
COFFEE FOR TWO Mix 1 cup ground coffee with 1 egg, slightly beaten, and crushed shell. To 14 of this amount add 4 cup cold water. Turn into a scalded coffeepot, add 1 pint boiling water
Cook this with the app: pantry check, scaling, and the assistant.