Corn Coffee

Ingredients

• roasted sweet corn
• the water

Method

1. 1

   Roast sweet corn, browned without popping or hardening, break it in a mortar, and make a delicious drink for invalids, children, and those who cannot drink coffee.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 416. The excerpt below is the record exactly as published.

the water slowly, a cupful at a time; when it has all filtered through turn it out, and pour it through the filter again; cover it tightly, and when ready to serve bring it just to a boil (never boil it) and serve immediately. Coffee can be made thus at your leisure, and not heated until ready to serve it. FRENCH COFFEE WITH BOILING WATER.— Heat the cof- fee, put it into the filter of the biggin, and pour on just enough boiling water to moisten it well; let stand 5 minutes, and pour on the balance of the water slowly, a cupful at a time, and wait 2 or 3 min- utes between each cup; if wanted very strong turn out the coffee and pour it through the filter again; serve at once. This coffee should never boil; the best way to avoid this is to set the coffee pot in a pan of boiling water while the water is being filtered through the coffee. COFFEE BY A SIMPLE METHOD— Heat the coffee and tie it in a muslin bag; scald the coffee pot, suspend the bag in it, pour on the water boiling hoi (be sure it covers the bag), let it stand 10 minutes where it will keep hot but not boil, and serve. This answers some- what the same purpose as the French biggin, but can be used by those who do not have one. STEAMED COFFEE.— This can be made in a double boiler kept for the purpose, or by setting the coffee pot in a pan of boiling water; steam 20 minutes, then strain it into a heated coffee pot, and serve. COFFEE WITH COLD WATER.— Let the coffee and water stand all night in an earthen or china pot, closely covered; in the morning bring to the boiling point merely, and serve. No clearing or straining is needed. CAFE NOIR.— This is a French term meaning literally " black coffee." It can be made like other coffee, but very strong, using BEVEKAGES 561 twice as much coffee (2 tablespoons) for each cup of water. It is served in small cups with sugar, but no milk or cream are served with it. CAFE AU LAIT. — This is a French term meaning " coffee and milk." It is simply very strong coffee, to which is added a large proportion of good hot milk — half and half being the proportions. Sweeten to taste. VIENNA COFFEE. — This consists simply in adding to each cup of coffee 3 tablespoons of whipped cream. Equal parts of whipped cream and beaten white of egg are sometimes used. ICED COFFEE — Make a quart of extra strong coffee and let it get cold; beat 2 eggs very light, stir into them 2 cups milk and 4 tablespoons cream; sweeten to taste, and stand in the refrigerator 5 or 6 hours. Serve with a lump of ice in the pitcher. If no refriger- ator is at hand the pitcher can be set for 1 hour in a i^ail of ice and salt (|- ice to ^ salt); take care that it does not freeze. Iced tea can be cooled the same way. CARAMEL COFFEE — Use caramel made as directed for "Pre- pared Caramel" in the article on "Colors for Frosting, etc.," in the chapter on "Cake." Add 1 teaspoon of good ground coffee for each ^ cup of the caramel; let it boil for a minute, strain it, and add an equal'amount of hot milk, or milk and cream. Children like it; so do " children of a larger growth." SUBSTITUTES FOR COFFEE.— Take 4 cups unground loheat or rye, add |- cup molasses, rub all together with your hands, and brown it in the oven like genuine coffee. When used, grind and put it in a muslin bag and boil it in a coffee pot; very good and slightly nutritious. If desired, it can be mixed with genuine coffee when used. Oatmeal, grouad barley or graham flour can be browned and used also. In using them allow 1 tablespoon to a cup of water; moisten it with a little cold water, pour on the water boiling hot, and let stand 10 minutes. Corn Coffee. — Roasted sweet corn

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