table-spoonful to every pint of water ✪ Imitation Coffee; boil slowly for ten
or fifteen minutes, then pour it into a Coffee-pot that has a
Coffee-bag fixed inside ; or percolate through a cafetiere.
Serve with plenty of boiling milk and sugar.
As already shown by the foregoing receipts, Coffee is
best made by percolating boiling water through the
freshly-roasted, freshly- ground beans. , Numerous inven-
tions of apparatus have been made, all seeming to have
special qualities. Amongst these the following are
perhaps the more noteworthy :
General Hutchinson’s Coffee-pot (Fig. 500, a) and
Urn (Fig. 500, b), both acting upon the principle of
percolation. The Coffee-pot is in two parts, the upper
being fitted with a perforated bottom upon which the
Coffee rests. The water is poured in through a coarsely-
perforated disperser, and the Coffee is kept in its
place by a sort of damper. When the liquor has run
through, the top part may be removed, and the lid then
fits the bottom part containing the beverage. The urn
is fitted in a somewhat similar manner.
Fig. 501. Lebrun’s Cafetiere (Adams and Son).
Lebrun’s Cafetiere (Fig. 501) is so contrived that
when the water boils it passes through the Coffee by
steam pressure directly into the cup. The Vienna
Coffee-pot (see Fig. 502). fitted with a spirit-lamp,
works upon a similar plan, the boiling water rising and
passing through the Coffee.
A little Cafetiere called the
“ Potsdam ” (Fig. 503) is rever-
sible, so that when tbe water
boils, by means of the spirit
burning in the tray below, the
operator turns the pot over,
and the water then passes
through the Coffee into the
vessel that is then undermost.
As explained before, these
utensils have their merits, but
are too elaborate for general
purposes, although the results
are excellent, and the Coffee
produced is second to none.
Coffee is employed by con-
fectioners as a flavouring for
many pleasing dainties, the
following receipts being se-
lected for their eminent practi-
cability :
Coffee Bavaroise. — (1) Stand a
saucepan over the fire with
fbz. of gelatine, lOoz. of lump
sugar, and 1 pint of water ;
when the gelatine and sugar are dissolved, strain through a
silk sieve, and let the solution get cold. Mix with the cold
jelly i pint of liquid Coffee extract. Pack a cylinder-mould
in ice, pour in the jelly, and turn it about so as to line the
mould all over. Boil 11 pints of milk with a little strong
Coffee — continued.
Coffee in a large saucepan ; beat the yolks of eight eggs
with Jib. of caster sugar, and pour in with the milk and Coffee,
stirring until the custard begins to thicken. Soak 1 joz. of
gelatine in cold water, drain it, and mix with the hot custard.
When dissolved, strain it into a basin, and stand the basin
on ice. As the custard begins
to thicken, mix in 1J pints of
whipped cream ; turn this into
the mould, imbed it in the ice,
with a cover on the top. of it
and ice on the top of that, and
leave for an - hour - and - a - half.
Before turning the bavaroise
out, dip the mould in tepid
water. ✪ Coffee Bavaroise
Page 440 · 3 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
table-spoonful to every pint of water ; boil slowly for ten or fifteen minutes, then pour it into a Coffee-pot that has a Coffee-bag fixed inside ; or percolate through a cafetiere. Serve with plenty of boiling milk and sugar.
As already shown by the foregoing receipts, Coffee is best made by percolating boiling water through the freshly-roasted, freshly- ground beans. , Numerous inventions of apparatus have been made, all seeming to have special qualities. Amongst these the following are perhaps the more noteworthy :
General Hutchinson’s Coffee-pot (Fig. 500, a) and Urn (Fig. 500, b), both acting upon the principle of percolation. The Coffee-pot is in two parts, the upper being fitted with a perforated bottom upon which the Coffee rests. The water is poured in through a coarsely perforated disperser, and the Coffee is kept in its place by a sort of damper. When the liquor has run through, the top part may be removed, and the lid then fits the bottom part containing the beverage. The urn is fitted in a somewhat similar manner.
Fig. 501. Lebrun’s Cafetiere (Adams and Son).
Lebrun’s Cafetiere (Fig. 501) is so contrived that when the water boils it passes through the Coffee by steam pressure directly into the cup. The Vienna Coffee-pot (see Fig. 502). fitted with a spirit-lamp, works upon a similar plan, the boiling water rising and passing through the Coffee.
A little Cafetiere called the “ Potsdam ” (Fig. 503) is reversible, so that when the water boils, by means of the spirit burning in the tray below, the operator turns the pot over, and the water then passes through the Coffee into the vessel that is then undermost.
As explained before, these utensils have their merits, but are too elaborate for general purposes, although the results are excellent, and the Coffee produced is second to none.
Coffee is employed by confectioners as a flavouring for many pleasing dainties, the following receipts being selected for their eminent practicability :
Coffee Bavaroise. — (1) Stand a saucepan over the fire with fbz. of gelatine, lOoz. of lump sugar, and 1 pint of water ; when the gelatine and sugar are dissolved, strain through a silk sieve, and let the solution get cold. Mix with the cold jelly i pint of liquid Coffee extract. Pack a cylinder-mould in ice, pour in the jelly, and turn it about so as to line the mould all over. Boil 11 pints of milk with a little strong
Coffee — continued.
Coffee in a large saucepan ; beat the yolks of eight eggs with Jib. of caster sugar, and pour in with the milk and Coffee, stirring until the custard begins to thicken. Soak 1 joz. of gelatine in cold water, drain it, and mix with the hot custard. When dissolved, strain it into a basin, and stand the basin on ice. As the custard begins to thicken, mix in 1J pints of whipped cream ; turn this into the mould, imbed it in the ice, with a cover on the top. of it and ice on the top of that, and leave for an - hour - and - a - half.
Before turning the bavaroise out, dip the mould in tepid water.
Records on this page
Imitation CoffeeCoffee BavaroiseCoffee Blanc-mange