Coffee
From The complete cook book, 1900
Serves 12
Use the best white sugar and let milk stand for cream.
Presented as published in 1900. 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 complete cook book (1900) by Rees, Jennie Day Mrs., page 124. The excerpt below is the record exactly as published.
COFFEE, TEA, CHOCOLATE, ETC. ROASTING COFFEE. Put one pound of raw coffee in a small frying pan. Place it on the stove, and shake and stir occasionally for fifteen minutes, or till yellow. Then cover it, and increase the heat, and shake till the kernels are all a deep cinnamon or chestnut color, and have an oily ap- pearance. Be careful that none are burned. Kepp it covered, and when still warm (not hot,) add one egg and its shell. Beat until every kernel is coated with the egg. The egg will dry quickly. It helps to preserve the flavor, is the cheapest form in which to use egg for clearing, and does not interfere with the grinding of the coffee. Coffee should be kept in air-tight tin cans, and ground only as required. The finer it is ground, the stronger will be the extract. COFFEE. Take equal quantities of Mocha, Java, Laguayra and Rio coffee. Have the coffee roasted a chestnut brown. To every twelve cups of coffee to be drawn, use eighteen heaping tablespoons of the ground coffee
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