Coffee

Ingredients

• one tea-cupful of ground coffee
• three pints of boiling water
• two table-spoonfuls of cold water

Method

1. 1

   To one tea-cupful of ground coffee use three pints of boiling water.

2. 2

   Let it boil ten minutes.

3. 3

   Set off of the stove, and pour in about two tablespoonfuls of cold water.

4. 4

   Serve with rich cream, and you will have good coffee.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 157. The excerpt below is the record exactly as published.

COFFEE. Wash and carefully pick the coffee, put into a large shal- low stove-pan, place it in a hot oven, watching and stirring frequently until it is a rich, dark brown. Be very careful not The New Kentucky Home Cook Book. 309 to burn it. When nearly clone, a small lump of butter may be added and stirred well with the coffee. Put it into a jar or can with a close-fitting cover. GOLDEN COFFEE. To three quarts of water take one tea-cupful of ground coffee mixed with white of egg and cold water, let it boil for ten minutes, then settle with cold water. Beat to a stiff froth say one egg for three cupfuls of coffee (use the egg- beater), put the cream into the cups, then the beaten egg; hold the coffee-pot high and pour in, and you will have de- licious coffee. TO MAKE GOOD COFFEE. Grind one heaping tea-cupful of coffee; stir into it the half of the white of one egg and wet with cold water ; let it stand for any convenient length of time. Scald the coffee- pot (which of course must always be clean), put in the mixture, or drawn coffee, and pour two quarts of boiling water over; let it boil a very few minutes, stir down and pour out a little of the coffee and pour it back to settle it, or add a little cold water, and you will have nice, clear cof- fee enough for six or eight persons. Mrs. W. C. S. COFFEE. To one tea-cupful of ground coffee use three pints of boil- ing water. Let it boil ten minutes. Set off of the stove, and pour in about two table-spoonfuls of cold water. Serve with rich cream, and you will have good coffee. If cold coffee is left, it can be used once to wet up the next supply of coffee. Mrs. H. C. Ashton. DRIPPED COFFEE. Put one tea-cupful of ground coffee into the upper divis- ion of the coffee-pot and pour over it one quart of boiling water. Place it where it will be kept perfectly hot without boiling. If it drips through very quickly, it should be 310 The New Kentucky Home Cook Book. poured through a second time. Serve with boiled milk. It is usually strong enough to admit of using half as much milk as coffee. TEA. Scald well the tea-pot ; put in a tea-spoonful of tea for one person, but a less proportionate amount for many per- sons; pour over a small quantity of boiling water and let it stand on the stove-hearth or back part of the stove to "draw" two or three minutes, then pour on the desired amount of freshly boiled and boiling water. The water must be boiling, and the tea made quickly. Serve at once. If tea is allowed to stand long, it is not good. ICED TEA. Make the tea as above directed, in the morning of the day that it is wanted for supper. Put it into a china or glass vessel and set it in the refrigerator to cool ; or, some consider it best to put the tea in cold water and set it in the ice-box in the morning, for tea, or supper. BLACK TEA. To one tea-spoonful of tea put one and one-half pint of boiling water. Let it boil for three or four minutes. It is much improved by adding cream when served. Miss Julia Porter. CHOCOLATE. Scrape fine about one square of a cake of Baker's Pre- mium Ko. 1 Chocolate (which is one ounce), add to it an equal weight of sugar, put this into a pint of perfectly boil- ing milk and water (of each one-half), and immediately mill or stir well two or three minutes. Some persons prefer boiling it ten minutes. FRENCH CHOCOLATE WITH MILK. Place the chocolate cut into small pieces over a slow fire, in order that the chocolate may dissolve gradually without The New Kentucky Home Cook Book. 311 adhering to the pan. When it is completely melted, pour boiling milk on it in small quantities, stirring rapidly. After adding the requisite quantity of milk, let the mixture come to the boiling point for an instant, and you will have a light and most agreeable chocolate. Chocolate with water may be made in the same manner, using water instead of milk. When the full allowance of water has been added to the chocolate, the mixture should be boiled ten minutes, stirring continually. PLAIN CHOCOLATE. Scrape fine one ounce (one of the small squares) of Baker's chocolate, add to this two table-spoonfuls of sugar, and put into a saucepan with one table-spoonful of hot water. Stir over a hot fire for a minute or two until it is perfectly smooth and glossy, then stir it all into a quart of boiling milk, or half milk and half water. Mix thoroughly and serve immediately. Made in this way, chocolate is perfectly free from oily particles. If it is allowed to boil after the chocolate is added to the milk, it becomes oily and loses its flavor. Maria Parloa. FROTHED CHOCOLATE. Take three table-spoonfuls of Baker's chocolate grated fine, wet it with one cupful of boiling water, add three pints of boiling milk. Stir well ; simmer gently for ten minutes ; take from the fire and add two or three table-spoonfuls of sugar. Stir in the well-whipped whites of two eggs, pour into a hot pitcher. Have ready in a cream-pitcher the whipped whites of three eggs with two table-spoonfuls of su- gar beaten into them, with which cover the surface of each cupful of chocolate before serving. Very nice. BREAKFAST COCOA. Into a breakfast-cup put a tea-spoonful of the powder, add a table-spoonful of boiling water and mix thoroughly, then 312 The New Kentucky Home Cook Bool: add equal parts of boiling water and boiled milk, and sugar to taste. Boiling two or three minutes will improve it. Walter Baker & Co. BAKER'S COCOA. To one pint of milk and one pint of cold water add three table-spoonfuls of cocoa. Boil fifteen or twenty minutes. Make as sweet as you like. COCOA PASTE. Put two tea-spoonfuls of paste into a tea-cup, pour upon it two table-spoonfuls of boiling water and stir until dis- solved, then fill the cup with boiling water and stir again. Add cream or milk, if agreeable. Two or three minutes' boiling improves it. COCOA SHELLS. Take two ounces of cocoa-shells, pour upon them three pints of boiling water

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