Coffee Extract
From The "Queen" cookery books: Breakfast and Lunch Dishes, 1904
Keeps aroma and flavor well if made properly.
Presented as published in 1904. 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 "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 4. The excerpt below is the record exactly as published.
Coffee Extract. — Coffee is, needless to say, always best fresh made, but in cases of emergency the following will be found both practical and useful. Infuse 11b. of freshly roasted and ground coffee in a quart of boiling water for two or three hours, keeping the pot, which should be tightly closed, in the bainmarie, or in a lai’ger pot three parts full of boiling water, all the time. Now tammy it, return it to the i^an (which should be an enamelled one), and boil it down sharply to a pint. If to be kept, allow a sherry glassful of best cognac
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