Boiled Coffee

Ingredients

• two cupfuls of coffee
• two eggs
• two cups of cold water
• twelve cups of boiling water

Method

1. 1

   Scald granite-ware coffee-pot.

2. 2

   Wash egg, break, and beat slightly.

3. 3

   Dilute with one-half the cold water, add crushed shell, and mix the coffee.

4. 4

   Turn into coffee-pot, pour on boiling water, and stir thoroughly.

5. 5

   Place on front of range, and boil three minutes.

6. 6

   The spout of the pot should be covered or stuffed with soft paper to prevent escape of fragrant aroma.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 273. The excerpt below is the record exactly as published.

boiled coffee is preferred, and is more economical for the consumer. Coffee is ground fine, coarse, and medium; and the grinding depends on the way in which it is to be made. For filtered coffee have it finely ground; for boiled, coarse or medium. Coffee a la Franchise. Take i cup coffee (finely-ground), 6 cups boiling water. Various kinds of coffee-pots are on the market for making filtered coffee. They all contain a strainer to hold coffee with- out allowing grounds to mix with infusion. Some have an ad- 404 STANDARD COOKERY. ditional vessel to hold boiling water, upon which coffee-pot may rest. Place coffee in strainer, strainer in coffee-pot, and the whole on the range. Add boiling water at intervals of from five to ten minutes and allow it to filter. Cover the pot between each interval. These operations should extend over at least thirty minutes. Serve at once with lump sugar and cream. Put sugar and cream in cup before pouring in the coffee. There will be perceptible difference if cream is added last. If cream is not obtainable, scalded milk may be substituted, or part milk and part cream may be used. For Boiled Coffee. Take two cupfuls of coffee, two eggs, two cups of cold water, twelve cups of boiling water

Cook this with the app: pantry check, scaling, and the assistant.