Boiled Coffee

Ingredients

• 4 tbsp. coffee, ground
• 1/2 c. boiling water
• 4 egg shells, broken fine
• 1/2 c. cold water

Method

1. 1

   Mix coffee, shells, and half of the cold water.

2. 2

   Add boiling water, boil three minutes and add remaining cold water.

3. 3

   Let stand 10 minutes, pour out a little to clear the spout, and serve.

As published

This recipe was extracted from A handbook of home economics (1912) by Etta Proctor Flagg, page 2. The excerpt below is the record exactly as published.

Boiled Coffee 4 tbsp. coffee, ground. \y% c. boiling water. 4 egg shells, broken fine, c. cold water. A HANDBOOK OF HOME ECONOMICS 9 Mix coffee, shells, and half of the cold water. Add boiling water, boil three minutes and add remaining cold water. Let stand 10 minutes, pour out a little to clear the spout, and serve. Filtered Coffee - Y% c. coffee, powdered. 3 c. boiling water. Use a coffee-pot with an inside strainer. Place the powdered coffee in the strainer and add the boiling water gradually. Keep the coffee-pot covered while the water is filtering. Serve at once, without cooling. Where is tea found? What part of the tea plant is used? How is tea prepared for market? Name four different varieties of tea, with prices for each. Why use freshly boiled water in making tea? Why not boil the tea? When would you drink tea? Where does coffee grow? Why are tea and coffee injurious? In what form is coffee least injurious? Name the two best varieties of coffee, with price per pound. 10 A HANDBOOK OF HOME ECONOMICS FOOD The food which we eat may be divided into three distinct classes: proteins, carbohydrates, fats. These will be studied in detail as we advance in the work. Try to remember now that protein foods are the chief sources of tissue and muscle, and that the carbohydrates and fats give us energy and fat. MILK The first food that children take is milk, and for the young child this seems an almost perfect food. Since all young children must live on it, it is necessary for us to know how to tell good milk and how to care for it. It is very difficult to get fresh, pure milk in the large cities, and nothing that comes into the house requires more care. Care of Milk Select the best dairy you can find. Wipe milk bottles when brought into the house. Place in refrigerator or cold closet. If turned from bottles, place in glass, agate- ware, earthenware, granite, or aluminum, and keep covered. If doubtful about the purity, scald. To scald the milk, heat over hot water; when a bead-like ring forms around the edge, it is scalded. Remove directly. Greater heat makes the milk less digestible. A HANDBOOK OF HOME ECONOMICS 11 Composition of Milk Water, about 87%. Mineral matter, casein. Protein , „ [ albumen. Fat. Carbohydrate. Sugar. What is the scum that rises to the surface of milk when it is scalded? What is pasteurized milk? CHOCOLATE AND COCOA Chocolate lJ/£ to 2 squares of Baker's chocolate. 4 tbsp. sugar. 1 c. boiling water. <^c. scalded milk. Spk. salt. 1. Melt the chocolate over hot water, add sugar and salt, and pour the boiling water over the mixture, stirring constantly. 2. Place directly over the fire and cook 5 m. 3. Add to the hot milk. 4. Beat 1 m. with Dover egg-beater and serve. For special occasions 1 tsp. vanilla may be added, and whipped cream may be served with the chocolate. 12 A HANDBOOK OF HOME ECONOMICS Cocoa 2 tbsp. cocoa. 2 c. boiling water.

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