Boiled Coffee

Ingredients

• 1 1/4 cups coffee
• 1 cup cold water
• 1 egg
• 6 cups boiling water

Method

1. 1

   Combine coffee, cold water, and egg in a pot.

2. 2

   Add boiling water and boil for a few minutes.

3. 3

   Serve hot.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 119. The excerpt below is the record exactly as published.

boiled coffee (or decoction) is more generally used by the consumers. We buy the coffee almost en- tirely roasted and ground, in either of three ways — fine, coarse and medium — the grinding depending upon 266 SCIENTIFIC COOKING. the way it is to be made, using finely ground for fil- tered and coarse or medium for boiling. Filtered Coffee. 11^ cups coffee. 6 cups boiling water. There is a great variety of coffee-pots on the mar- ket for making filtered coffee. They all contain a strainer in which to hold the coffee without letting the grounds mix with the infusion. Place coffee in strainer and place on range where it keeps hot, but will not boil. Add gradually the boiling water, allowing it to filter slowly. If not strong enough, refilter, and serve at once with cut sugar and good cream. Always put sugar and cream in cup before pouring the coffee. If cream is not obtainable, use scalded milk; it is well to have a pitcher of hot milk to dilute coffee if too strong. Boiled Coffee. 11/4 cups coffee. 1 cup cold water. 1 egg

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