Essence of Coffee (1)
From The encyclopædia of practical cookery, 1890
Serves 4
The essence may be preserved in well-corked bottles for immediate use.
Presented as published in 1890. 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 The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 439. The excerpt below is the record exactly as published.
sence of Coffee. — (1) This is prepared by percolating boiling water through four parts of Coffee and two parts of chicory, and then, after adding one part of burnt sugar colouring
Cook this with the app: pantry check, scaling, and the assistant.