Coffee Liqueur (Suite au Cafe)
From The "Queen" cookery books: Pickles and Preserves, 1902
Presented as published in 1902. 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: Pickles and Preserves (1902) by S. Beaty-Pownall, page 31. The excerpt below is the record exactly as published.
Coffee Liqueur ( Suite au Cafe). — Roast 125 coffee beans to a delicate rich brown, but without a trace- of burning, make a syrup with lib. of good Demerara sugar (30 degrees), put the coffee into this, and let it boil up sharply two or three times with hardly any interval, then pour it all, boiling, on to one and a half pints of spirit
Cook this with the app: pantry check, scaling, and the assistant.