Boiled Coffee

Ingredients

• 1 cup medium ground coffee
• 6 cups boiling water
• White 1 egg
• 1 cup cold water

Method

1. 1

   Scald a granite-ware coffeepot.

2. 2

   Beat egg slightly and dilute with one-half cup cold water, add to coffee and mix thoroughly.

3. 3

   Turn into coffeepot and add boiling water, stir well.

4. 4

   Place on range; let boil five minutes.

5. 5

   If not boiled sufficiently, coffee will not be clear; if boiled too long, the tannic acid will be extracted, causing serious gastric trouble.

6. 6

   Stuff the spout of pot with soft paper to prevent the escape of aroma.

7. 7

   Stir down, pour off one cup to clear the spout of grounds, return to pot.

8. 8

   Add remaining half-cup cold water to complete the clearing process.

9. 9

   Place pot on back of range for ten minutes, where coffee will not boil.

10. 10

    Serve immediately.

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 15. The excerpt below is the record exactly as published.

BOILED COFFEE 1 cup medium ground coffee. 6 cups boiling water. White 1 egg. 1 cup cold water

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