Coffee
From Lessons in cooking through preparation of meals, 1912
Serves 1
If coffee cannot be served immediately, pour the liquid from the grounds and keep hot.
Presented as published in 1912. 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
- twice as many level teaspoons of ground coffee as there are cups to be served
- Add 1 tablespoon cold water for each cup of liquid desired
- add the required number of cups of freshly boiling water
- add as many eggshells, washed before the eggs were broken, as there are cups to be served
Method
In a well-aired and scalded coffee pot, add ground coffee and eggshells.
Mix in cold water and then add boiling water.
Let boil for 5 minutes.
Pour a little cold water down the spout and keep hot for 10 minutes.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 9. The excerpt below is the record exactly as published.
Coffee In a coffee pot that has been well aired and well scalded, put twice as many level teaspoons of ground coffee as there are cups to be served ; add as many eggshells, washed 11 12 LESSONS IN COOKING before the eggs were broken, as there are cups to be served ; or part of the white of an egg may be used. Add i table- spoon cold water for each cup of liquid desired, and mix thoroughly; add the required number of cups of freshly boiling water
Cook this with the app: pantry check, scaling, and the assistant.