Crust Coffee
From Miss Parloa's kitchen companion, 1887
Serves 2
Serve cold or hot; milk or cream may be added.
Presented as published in 1887. 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 Miss Parloa's kitchen companion (1887) by Maria Parloa, page 458. The excerpt below is the record exactly as published.
Crust Coffee. Toast the crusts of graham or white bread until a very dark brown. Break them into small pieces. Put half a pint of the broken crusts into a pitcher, and pour a pint and a half of boiling water
Cook this with the app: pantry check, scaling, and the assistant.