Coffee

Ingredients

• a table-spoonful of ground coffee
• about half a pint of water when boiling

Method

1. 1

   Add ground coffee to a jug, pour boiling water over it, and let it stand for five minutes.

2. 2

   Clear it by pouring into a cup and back three times.

3. 3

   Let it simmer for ten minutes before serving with sugar and hot milk.

Nutrition per serving

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 80. The excerpt below is the record exactly as published.

COFFEE — COCOA. TO MINCli PAltSLEY. First wash the parsley well, pick away all the stalks, and wring it in a cloth until quite dry. Then chop it with a sharp knife ; toss it upon some porous paper, and it is ready for use. TEA. Fill a well rinsed out kettle with freshly drawn cold water, and put it on a brisk fire to boil. Meanwhile have the tea- pot warmed, by rinsing with hot water, and put in the dry tea. When the water is thoroughly and unmistakably boil- ing, do not lift the kettle off the fire, but bring the teapot to it, to ensure that the water may be poured bubbling on to the dry tea. After giving the tea a stir with a spoon, set the tea-pot on a woollen mat under a closely-padded tea- cosie, and allow it to infuse for not less than fifteen minutes. Only such teas should be bought as will produce, after fifteen minutes’ infusion, a clear bright-coloured liquor that is pleasant to the palate and refreshing to the system. COFFEE. It is well to buy ground coffee in small quantities, as it is best when freshly ground. Put a table-spoonful of ground coffee in a jug or coffee-pot, add about half a pint of Avater Avhen boiling

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