Estimated Nutrition (whole recipe, rough)
Counts 2 of 5 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Coffee | not in our table | 0 |
| Water | not in our table | 0 |
| Tea | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one-half pints ground coffee
- twelve quarts will be required
- three pints of ground coffee
- three quarts of cold water
- nine quarts of boiling water
- one quart of boiling water
- one cup of fresh boiling water
- one cup of fresh boiling water poured on tablespoonful of tea
- a dash of cold water to settle
- a tablespoon of ground coffee to each person
- one gallon water
- 75 people
- five guests
- three eggs
- one teacup ground coffee
- one extra spoonful
- one table- spoon to each cup
- one giving strength -- the other fine flavor
- three differ- ent times
- one small teaspoonful of tea
- one heaping teaspoon each of sugar
Directions
and one-half pints ground coffee and one gallon water. — Buck- eye Cook Book.
Coffee for 75 People. — In making the coffee for seventy-five guests, twelve quarts will be required. Allow three pints of ground coffee, and the whites and shells of three eggs. Place this mixture together in the coffee pot, stir well together, and add three quarts of cold water. Bring gradually to a boil, then add nine quarts of boiling water, and set aside to ripen and settle.
Coffee. — Scald the pot. Put in one teacup ground coffee, add one quart of boiling water. Boil ten or fifteen minutes. Before taking from the fire add a dash of cold water to settle it. Set where it will keep hot, but not boil till it is served. Allow a tablespoon of ground coffee to each person and one extra spoonful, in measuring out coffee.
Drip Coffee. — Have coffee ground very fine. Use one table- spoon to each cup. Mocho and Java mixed is regarded the best brand, one giving strength — the other fine flavor. Freshly boiled water is essential to good coffee. Pour coffee and water through dripper (with cheese cloth over dripper) three differ- ent times, letting stand a short while between times of pouring. Serve with good cream.
Tea. — To each cup of tea use one small teaspoonful of tea. Pour over this one cup of fresh boiling water. Let stand well covered five minutes. Serve with sugar and cream.
Iced Tea. — Make tea for ice tea just before serving, as it becomes poison to the system if allowed to boil or stand long. One cup of fresh boiling water poured on tablespoonful of tea. Let stand well covered for five minutes, then strain and pour on ice. Serve with lemon. — Miss Gilchrist, Teacher Domestic Science, Knoxville, Tenn.
Cocoa. — Take one heaping teaspoon each of sugar and cocoa in each cup. Put on stove equal parts of water and sweet