Coffee for One Hundred

Ingredients

• Take five pounds of roasted coffee
• mix with six eggs
• put five gallons of boiling water
• to make coffee for twenty persons, use one and one-half pints of ground coffee
• and one gallon of water

Method

1. 1

   Make small muslin sacks, and in each place a pint of coffee, leaving room for it to swell; put in part of the sacks, and boil two hours; five or ten minutes before serving, raise the lid and add one or two more sacks; and if you continue serving several times, add fresh sacks at regular intervals, taking out, from time to time, those first put in, and filling up with boiling water, as needed.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 128. The excerpt below is the record exactly as published.

COFFEE FOR ONE HUNDRED. Take five pounds of roasted coffee, grind, and mix with six eggs; make small muslin sacks, and in each place a pint of coffee, leaving room for it to swell; put five gallons of boiling water in a large coffee xirn, or boiler, having the faucet at the bottom; put 216 DRINKS. in part of the sacks, and boil two hours; five or ten minutes be- fore serving, raise the lid and add one or two more sacks; and if you continue serving several times, add fresh sacks at regular in- tervals, taking out, from time to time, those first put in, and fill- ing up with boiling water, as needed. In this way the full strength of the coffee is secured, and the fresh supplies impart that delicious flavor consequent on a few moments boiling. To make coffee for twenty persons, use one and one-half pints of ground coffee, and one gallon of water

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