Boiled Coffee

Ingredients

• One part of coffee
• 5 or 6 of water
• One eggshell or half the white of an egg

Method

1. 1

   Measure the coffee and water.

2. 2

   Stir the white or the shell of an egg with the coffee, adding a little of the water.

3. 3

   Put this into the pot.

4. 4

   Add the remaining water cold.

5. 5

   Stir thoroughly.

6. 6

   Allow the water to rise slowly to the boiling point and to boil one minute.

7. 7

   Remove the pot from the fire.

8. 8

   Pour in a small amount of cold water.

9. 9

   Let the coffee stand for five minutes or until the grounds settle.

10. 10

    Pour off the liquid coffee from the grounds, and keep hot until it is time to serve it.

Nutrition per serving

As published

This recipe was extracted from Food and health (1916) by Helen Kinne, page 52. The excerpt below is the record exactly as published.

Boiled coffee. fFhat. Ground coffee, water, cold or boiling, white of egg or eggshell for boiled coffee. The coffee should be ground to medium fineness for boiled coffee ; to a finer powder for the percolated and drip coffee. Hozv much. One part of coffee to 5 or 6 of water, depending upon the strength desired. One eggshell or half the white of an egg

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