Coffee
From The Institute cook book, 1913
Serves 2
The egg is not necessary; but most cooks use a clean shell or a little of the white of an egg if they do not use the whole.
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 145. The excerpt below is the record exactly as published.
Coffee and tea, it is true, even in moderate quantities often have bad effects upon the digestion and the nerves. II properly made, however, even these beverages may be taken by almost any person without resultant harm. COFFEE 5 tablespoons ground coflEee 4 cups boiling water 1 egg (or less) 1 cup cold water
Cook this with the app: pantry check, scaling, and the assistant.