Chaudfroid Coffee

Ingredients

• a tablespoonful and a half for each breakfast-cup
• boiling water
• a couple of very big lumps of ice

Method

1. 1

   Pour coffee into a soda-water glass with ice.

2. 2

   Enjoy as it gradually cools down.

Nutrition per serving

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 48. The excerpt below is the record exactly as published.

a couple of very big lumps of ice. When you first grasp the glass in your fingers the heat will be scarcely tolerable, but by degrees, as you drink, you Avill experience an enchanting sensation of velvet-like softness, and gradually increased chilliness in the coffee; and in the end you will find that you are sipping a completely cold beverage, not violently iced, but gently, gradually, and completely refrigerated. A chaudfroid of tea in the afternoon is quite as delightful and quite as thirst-quenching. Iced milk I grant to be appetising, but save at very early morning, and then qualified by a dash of the best Jamaica rum, I doubt the prudence of gulping down, say, half a pint of milk at a draught. It lies heavy on the stomach, and is not easily digested, AVhen children are thirsty, and curds and whey are not procurable, I think that in summer they might with advantage drink lemonade, thoroughly cooled, but not actually iced. I don't mean the so-called lemonade sold in bottles. This drink is, as a rule, only so much aerated water with an infusion of acetic acid. Real lemonade — Avhich is made in the Italian penny ice-shops far better than it is in the houses of polite society — should be made from boiling Avatcr poured on slices of real lemon, well sweetened, and cooled first by placing Avet cloths round the bottle, and next by surrounding it by pounded ice till the refrigerating, not the freezing, point has been attained. F 2 68 THE THOIiOUGH GOOD COOK. How to make Coffee. On the principle of every man thinking his own geese swans, I bcheve that we make as sfood coffee in our house at Brio-hton as is to be met with in most micklle-class famihes >vhere the master and mistress know something about cookeiy ; so I will tell you in a very few words how our coffee is made. "We allow a tablespoonful and a half for each break- fast-cup ; and we use the best coffee that we can get. Formerly we had a coffee-mill, and ground the so-called beans, which are really the seeds of the coffee-berry, at home ; but now we are content to use good colonial coffee, with a very small quantity of chicory in it. To make the delicious beverage, we use that simple percolator of block tin which I have seen used for fifty years. In the upper cylinder of the percolator we place the coffee, closing the top with a perforated block-tin disc to prevent the aroma from escaping during the process of infusion and the water from falling v\'ith a rush on the coffee, then we pour in a sufficienc}'' of boiling water

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