Coffee

Ingredients

• One cup of coffee (ground)
• one egg
• one cup of cold water
• six cups of boiling water

Method

1. 1

   Scald coffee pot.

2. 2

   Beat egg slightly, dilute with one half the cold water, add crushed shell and mix with coffee.

3. 3

   Turn into coffee pot and pour on boiling water, and stir thoroughly.

4. 4

   Place on front of range and boil three minutes.

5. 5

   If not boiled, coffee is cloudy.

6. 6

   If boiled too long, too much tannic acid is developed.

7. 7

   Stir and pour some in a cup to be sure spout is free from grounds.

8. 8

   Return to coffee pot and repeat.

9. 9

   Add remaining cold water, which perfects clearing.

10. 10

    Cold water being heavier than hot, sinks to the bottom, carrying grounds with it.

11. 11

    Place on back of range for ten minutes where it will not boil.

12. 12

    Serve at once.

As published

This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 30. The excerpt below is the record exactly as published.

COFFEE. One cup of coffee (ground), one egg, one cup of cold water, six cups of boiling water

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