Drip Coffee
From Foods, their selection and preparation, 1935
Use a suitable sieve lined with cloth or filter paper. The first extraction yields the best flavor.
Presented as published in 1935. 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
Nutrition per serving
0Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories0.3 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium7.7 mg
Potassium17 mg
Calcium7.7 mg
Iron0 mg
Magnesium3.3 mg
Phosphorus0.9 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.6 mcg
Choline0.8 mg
Caffeine12 mg
Water266 g
As published
This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 312. The excerpt below is the record exactly as published.
1 measuring cup (one-half pint) of water. When coffee is made in large quantities, it is usually weighed for accuracy. Fourth, the coffee-maker must be abso¬ lutely clean, with no stale coffee odor clinging to any part of it. The grounds should be emptied as soon as the coffee is made. After using, the pot should be scrubbed with a brush, soap, and very hot water, rinsed in [338] scalding water, and left unassembled until used again. It should be scalded again when it is assembled for use. When filter cloths are used, they should be rinsed thoroughly in clean cold water and kept submerged in cold water between usings. They should be re¬ newed at least every two weeks. Fifth, careful timing is important. This varies somewhat with the method and the amount of coffee; the range in time is ap¬ proximately five to ten minutes. When the water is kept in contact with the coffee too long a bitter brew is the result, since the tannin is dissolved in it. Bitter coffee is not necessarily strong coffee, but it has been poorly made. Sixth, quick service of the coffee after brewing is essential for hot coffee of maximum flavor. When the brew stands, it loses flavor rapidly; and when the delightful aroma of coffee is detected through the house it has been lost from the coffee itself. Drip Coffee
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Cook this with the app: pantry check, scaling, and the assistant.