Coffee

Ingredients

• One pound of good coffee
• will make at least thirty full cups of strong coffee

Method

1. 1

   Coffee may be steeped like tea or boiled.

2. 2

   Drip coffee pots are most satisfactory and the beverage thus made is more economical and uniform.

Nutrition per serving

As published

This recipe was extracted from Principles of cookery (1910) by Anna Barrows, page 11. The excerpt below is the record exactly as published.

Coffee Coffee Pot for Drip Coffee. deep sauce pans. This is especially useful for food already cooked which is to be kept hot for intermittent serving in restaurants. The prevalent idea that all food must be served the moment it is cooked is due in many cases to imperfect methods for keeping it warm. For tea and coffee a moder- ately soft water is generally con- sidered best. The different kinds of tea re- ceive their name from the local- ity where they grow and from the size of the leaf, the younger leaves furnishing the choicer varieties. (See the illustration and descrip- tion given on page 139 of Food and Dietetics .) To make tea, use an earthen pot, fresh boiling water, and from one-half to one teaspoonful of tea for each half pint of water. Leave covered in a warm place to steep for three to five minutes and serve. For cold tea drain from the grounds at once. Names mean little in brands of coffee further than to indicate the original home of a special variety of the plant. The berry improves in quality for several years but loses flavor after roasting and more after grinding. One pound of good coffee measures about one quart and will make at least thirty full cups of strong coffee

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