Coffee
From The century cook book, 1894
Serves 3
If a drip coffee pot is used, the coffee must be ground very fine.
Presented as published in 1894. 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 century cook book (1894) by Jennie A. Hansey, page 100. The excerpt below is the record exactly as published.
Coffee. In preparing tea and coffee, it is of the first importance to begin right. See that the teakettle is clean, and the water pure. A teakettle that is filled with lime, or other sediment, is unfit for use, and water that has stood in the house over night, or for some hours, is impure. To be- gin then, rinse the teakettle thoroughly and fill with fresh water, put on the fire, and bring to a boil quickly. For coffee, procure of a good reliable dealer a mixture of one- third Mocha, to two-thirds Java, freshly roasted and ground. Allow a tablespoonful of ground coffee for every person to be served, and put in an extra spoonful for every five or six persons. If an ordinary pot is used, mix the coffee with an egg, put it in the coffee pot and add to it about a cupful of cold water
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