Cream For Coffee

Ingredients

• 2 tablespoonfuls of cream

Method

1. 1

   Use the very small individual cream pitchers that hold only 2 tablespoonfuls and serve one with each cup of coffee.

Nutrition per serving

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 17. The excerpt below is the record exactly as published.

Cream For Coffee. Use the very small individual cream- pitchers that hold only 2 tablespoonfuls and serve one with each cup of coffee. 16 SAN FRANCISCO HOTEL GAZETTE'S With this careful apportionment it is often found practicable to procure cream enough for the purpose where otherwise the serv- ing of real cream could not be attempted . / Cost of coffee with cream and sugar — / with coffee at 20c. , and -J ounce or a ta- ' blespoon to each cup, and 2 teaspoons or 1 ounce sugar and 2 tablespoons cream to each cup, and cream 90c., gall. — cof- fee 5, cream -J pt, 6., sugar 5; 16c., for 8 cups or 2c. a cup for material, 35— Tea. 1 teaspoonful makes 1 large cup. 4 teaspoonfuls make a quart of tea. 1 heaping cupful is 14 teaspoonfuls, and makes 1 gallon of tea if mixed tea is used and allowed some time to draw. 2 heaping cupfuls of tea is a quarter of a pound, and makes 2 gallons, or the Rame number of cups as a pound of cof- fee, or about 30 as cups are filled. There are many who claim to make 2J gallons of coffee from a pound, and the same will increase the quantity of tea to the pound but it must be at a disad- vantage to the good quality of the arti- cles. It is probable that where a business is successful in spite of a poor quality of tea and coffee provided, it would be still more successful with that point upheld. On the other hand a gi'eat deal of dis- satisfaction is caused in hotels through an unsystematic way of making the tea; because there is really scarcely anything to be done that little is slighted ; a quan- tity of tea much too large is thrown into -water that does not boil, in the hope toob- i;ain tea the quicker, which is bad at first; but afterwards the tea becomes so strong that nobody can drink it. There should be a measure of some sort always in the tea box, that there may be no excuse for dipping it up by uncounted handfuls. When the tea becomes so that it looks like coffee in the cups, yet has neither strength nor fragrance and of course is unfit to drink, it may be partly due to the use of black tea, but it is the certain result of allowing the tea to stand and boil too long, no matter what kind of tea may be provided. The best way to make tea for a lar- ger quantity than can be supplied from the family tea-pot is to put the measured amount required into a box made like a quart measure, of perforated tin, having a lid to fasten on, and drop it into an urn of boiling water, containing the right proportion, and then stop the boiling and allow -J hour for the tea to draw. The box must be large enough to allow the tea to swell and the water to circulate through it. Before all the tea is drawn off add more boiling water — a fourth as much as was used at the first — for the second drawing. On an average each person takes 2 teaspoon- fuls of sugar to each cup of tea — that is 1 ounce. In some good restaurants the plan adopted is to give with each cup three lumps of sugar in a butter-chip or very small saucer; and a correspondingly small individual pitcher with 2 table- spoonfuls of crea

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