Coffee

Ingredients

• 1 tablespoon of butter
• the beaten white of 2 eggs
• each pound of coffee

Method

1. 1

   Roast the coffee in a clean, broad dripping pan.

2. 2

   Start with moderate heat, shaking and stirring frequently for 20 to 30 minutes.

3. 3

   Increase the heat and stir until the coffee is an even chestnut color.

4. 4

   Remove from heat and stir in butter and beaten egg whites quickly to glaze each berry.

5. 5

   Store unused coffee in an airtight canister.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 412. The excerpt below is the record exactly as published.

coffee, and theobromine in cocoa. Besides this it contains a volatile oil, some tannic acid, and some ordinary food substances. Its volatile or essential oil is develojjcd dur- ing drying and roasting, and ought not to escape, as upon this its market value depends more than on anything else. The volatile oil, as well as the theine and tannin, is more abundant in green than in black tea. As ordinarily made, 3 times as much theine is obtained from tea as from coffee. The nutritive element in tea is very small, it being a stimulant rather than a food, but, "it aids the assimilation and transformation of other foods, increases cheerfulness and activity, clears and quickens the brain, and lessens the desire to sleep." It warms the body when cold, cools it when hot by promoting the perspi- ration of the skin, and has an astrinf^cnt action on the bowels. Tea contains from 2 to 4:% of theine, about 1^ of essential oil, life of tannin, and 20;^ of nitrogenous mat- ter insoluble in water. Taken to excess it acts like a vegetable poison, and with young people it is liable to interfere with the proper development of the nervous system. COFFEE. It is safe to say that a large percentage of the people who use coffee never drank a really first class cup of it, and a large projjortion of the stuff served as coffee is unworthy of the name. And yet good coffee is not difficult to make if it is handled intelligently. The water used should be fresh and clear. Long boiling of the water expels the air and gases, and makes it flat and insipid. It should therefore be used as soon as it boils, and this is a much more important item than many people imagine. Do not reboil the water, nor let it boil long before being used, or the best results cannot be obtained. BEVERAGES 557 The roasting of the coffee is also an important matter. It is best roasted and ground just before it is used. If more is roasted than needed, for immediate use it should be kept in an airtight glass jar or canister; if exposed to the air it deteriorates. Unpleasant odors and moisture are readily absorbed by it, so keep it in a dry and clean place. To roast coffee, put the desired quantity into a perfectly clean, broad dripping X3an; have a moderate heat at first, shake and stir frequently; after 20 or 30 minutes increase the heat and stir fre- quently until it is an even chestnut or " coffee color." If any berries are burned they must be picked out and thrown away, or they will spoil the coffee. Remember that the peculiar and delightful aroma of coffee is due to the changes in one or more oils produced by this roasting; in raw berries it is lacking. When properly roasted the.se elements constitute about 13% of the berry. If not heated suffi- ciently the aroma is not properly developed; if heated too much the flavor is again dissipated. When the berries are properly browned, lift the pan from the stove to the table and stir in 1 tablespoon of butter and the beaten white of 2 eggs to each jpound of coffe

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