Coffee

Ingredients

• a teaspoonful of coffee
• half a pint of water
• a heaped tablespoonful of coffee
• three tablespoonfuls of the mixture
• an ounce of coffee
• milk

Method

1. 1

   Put the coffee into the coffee-pot, pour over it boiling water, let it stand for a minute, then bring it gently to the boil.

2. 2

   Pour out a cupful and return it to the pot from a height.

3. 3

   Repeat twice.

4. 4

   Add a tablespoonful of cold water, let it stand for 3-4 minutes, then strain through muslin into a heated vessel.

5. 5

   For cafetiere, fill with boiling water, pour out, add coffee, press down with piston, pour boiling water, cover to keep steam, and let it drain.

Nutrition per serving

As published

This recipe was extracted from The girl's own cookery book (1882) by Phillis Browne, page 96. The excerpt below is the record exactly as published.

coffee in order to “clear ’’the solution. If eggs are allowed, they answer their purpose excellently, and should be mixed with the ground coffee before the boiling water is poured on. They can, however, be dis- pensed with. There is a good deal of difference of opinion about the quantity of coffee which should be used in making the beverage. This must, of course, varj' with the degree of Haw to Make Tea and Cojfce. 143 strength required. Thrifty housekeepers who consider strong coffee injurious, declare that a teaspoonful of coffee is sufficient for half a pint of water. Ordinary individuals will, however, in all probability prefer to drink coffee made with a heaped tablcspoonful of coffee to the half pint of water. If caj^ au tail, or three parts coffee and one part milk is wanted, only half the above measure of water should be used, and the coffee (which will then be strong) should be weakened with milk, but never with water. If coffee and chicory are preferred, three tablespoonfuls of the mi.xture will be needed for a pint of water. Whatever the quantity may be, put the coffee into the coffee-pot, and pour over it the requisite measure of boil ing water. Let it stand a minute or two, then put it back on the fire, and bring it gently to the boil. Take it off, pour out a cupful, and return it to the pot from a good height. Repeat this operation twice. Throw a table- spoonful of cold water into the coffee, let the pot stand by the side of the fire for three or four minutes, then strain the liquid through muslin into the heated vessel from which it is to be served, and send it at once to table. Now for making coffee with the cafeiiire. On no ac- count stint the coffee. French people always use plenty of the fragrant powder. An ounce of coffee

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