Boasting Coffee Beans
From The encyclopædia of practical cookery, 1890
Serves 8
Presented as published in 1890. 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
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 437. The excerpt below is the record exactly as published.
A small Coffee-roaster should be used, and the berries carefully selected. New beans will not roast well, as they contain a large proportion of clammy juice, which Fig. 498. Mocha Coffee Beans. requires careful and thorough drying. Small beans are the best, and those of Mocha (nearly all Arabian Coffee is styled Mocha) are nearly round (see Fig. 498). Boasting Coffee Beans. — Put the beans in the roaster, set this before a moderate fire, and turn slowly until the Coffee takes a good brown colour ; for this it should require about twenty-five minutes
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