Corn Coffee

Ingredients

• two pounds of yellow corn
• a heaping tablespoon of the ground corn
• each cup of cold water

Method

1. 1

   Choose well-matured ears of corn, shell, wash, and steam or boil for two hours.

2. 2

   Drain, dry in a slow oven, and brown in the oven until the color of browned coffee.

3. 3

   Grind as used.

4. 4

   Boil for a minute, set to keep hot, and steep for fifteen minutes.

5. 5

   Serve with rich cream.

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 95. The excerpt below is the record exactly as published.

Corn Coffee. Choose well-matured ears of yellow corn, shell, wash, and steam or boil for two hours in as little water as possible, drain in colander, then put it in large dripping pans, and dry in a slow oven, stir- ring it occasionally; when dry put it away in a bag until it is desired for use, then put one or two pounds in a pan and brown in the oven, stirring it every two minutes until it is the color of browned coffee. Do not burn any, as one or two grains which are burned will spoil the entire lot. After it is cool put away in tin or glass vessels. Grind as used. Take a heaping tablespoon of the ground corn for each cup of cold water

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