Boiled Coffee
From Household science and arts, 1913
Scalded milk may be used instead of cream.
Presented as published in 1913. 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 Household science and arts (1913) by Josephine Morris, page 12. The excerpt below is the record exactly as published.
i c. ground coffee 2 eggshells (crum- bled), or iegg i c. cold water 3i c. boiling water BOILED COFFEE Mix the coffee, the egg, or eggshells (the eggs should be washed bef6re they are broken), and } cup of cold water thor- oughly. Add boiling water, boil the coffee three minutes, and move the coffeepot to the back of the stove. Pour a little of the Digi itf^ed by Google 38 RECIPE 4. 1 c. finely ground 3 0. boiling water RECIPE 5. FIRST YEAR coffee into a cup to free the spout from grounds; pour it back into the coffeepot and add i cup of cold water. Let it stand where it will keep hot but not boil, for ten minutes. Serve the coffee at once with cream and sugar which are put into the hot cup before the coffee is poured on. Scalded milk may be used instead of cream. FILTERED COFFEE Put the coffee into the upper part of a scalded filter coffeepot, and pour boiling water slowly through. The coffeepot must be kept hot while coffee is being made, but filtered coffee must never be boiled. Serve the coffee at once with cream or sugar as in No. 3. ICED COFFEE Use recipe No. 3 and serve the coffee cold in a deep tiunbler with cracked ice, cream, and sugar, with whipped cream on top. Clearing Coffee. — Eggshells should be washed and saved for clearing coflfee. Three egg shells are sufficient to effect clearing for one cup of ground coflfee. Salt fish skin, if washed, dried, and cut into inch pieces, may be used for the same purpose. CHOCOLATE AND COCOA Your teacher will tell you about the ciJtivation of the cocoa tree and where it grows, as well as of the size of the pod, and number of beans found in each. She will tell you of the diflFer- ent parts of the cocoa fruit and show you specimens of shells and berries. You must learn also about preparation of cocoa for market under these headings : — Digitized by Google BEVERAGES 39 Drying. Roasting. Removing covering of bean. Breaking and selling as cocoa nibs. Removal of fat from beans before cocoa is made. Cocoa beans are broken into small pieces known as cocoa nibs. Chocolate is made from cocoa nibs, which contain a large quantity of fat ; cocoa is made from nibs from which much of the fat has been removed. This fat obtained from the cocoa bean is known as cocoa butter. Cocoa shells are the outer covering of the bean. Both chocolate and cocoa contain much nourishment. Cocoa is used as a beverage by young people and chocolate as a beverage, and also as a confection. Chocolate and cocoa are improved in flavor by boiling for a few minutes. Scalded Milk. — Use (as substitute for cream). Method. Appearance. RECIPE 6. 1 tbs. cocoa 1 tbs. sugar 1 e. boiling water 2 c. hot milk BREAKFAST COCOA Scald the milk ; mix the cocoa and sugar, add one half of the boiling water, and make a smooth paste. Add the remaining water and boil the mixture for two minutes ; re- move the chocolate pot from the fire, add the hot milk, and serve the cocoa at once. RECIPE 7. 3 c. milk 2 tbs. cocoa 2 tbs. sugar 1 ts. cornstarch Spk. salt RECEPTION COCOA Scald the milk in a double boiler ; mix well the cocoa, sugar, cornstarch, and salt in a saucepan; stir in gradually 1 c. boiling water
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