Filtered Coffee

Ingredients

• 1/2 cupful finely ground coffee
• 5 cupfuls freshly boiled water

Method

1. 1

   Heat the coffee by steaming it, placing a little boiling water in the bottom of the coffeepot and the ground coffee in the coffee bag or perforated cup.

2. 2

   Remove the bag or cup and pour the water from the pot.

3. 3

   Return the bag or cup to the coffeepot and slowly pour over it the freshly boiled water.

Nutrition per serving

As published

This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 72. The excerpt below is the record exactly as published.

1 cupful freshly boiled water Heat the teapot by pouring boiling water into it. Pour out the water and add the tea leaves. Pour over them the freshly boiled water. Place the teapot in a warm place to steep, and in 5 minutes strain out the tea leaves. BEVERAGES 177 Teapots provided with perforated cups or with tea-balls (see Fig. 48) for holding the tea leaves are most convenient, as the cup containing the leaves may easily be removed or the tea-ball can be drawn above the surface of the liquid after steeping the tea for 5 minutes. Or two teapots may be used, the beverage being strained from one teapot into the other. The quantity of tea to be used varies with the kind. If Ceylon tea is used, 4- ... i Courtay of Mamtni. Bmmen Co. tespoonful to 1 n r .4B.-T«-b.llt w l. cupful of water is sufficient. If the leaves are closely rolled, less tea is re- quired than if they are loosely folded. Tea may be served with cream and sugar, or with lemon and sugar. The latter is called Russian Tea, and is often served with a preserved cherry. In warm weather Iced Tea may be served. " Left over " tea may be utilized in this way, or hot tea may be cooled quickly by adding ice to it. While the latter method re- quires more ice, the tea is considered of a finer flavor. Iced Tea is served usually with sugar and lemon. Since sugar does not dissolve as readily in cold solutions as in hot (see Experiments 7 and 8, pp. 28 and 29) it Is desirable to pre- pare a syrup for sweetening Iced Tea. Coffee. — Coffee is somewhat like tea in composition. It contains tannic acid, and therefore a tin coffeepot should 178 THE COOKING OF FOODS never be used. The flavor can be extracted from coffee by boiling it or by pouring boiling water through it. Coffee should not boil longer than three minutes, as much tannic acid is extracted by long boiling. Because coffee contains volatile substances, it should not be purchased ground, un- less in small quantities, and it should then be kept in tightly covered jars or cans. BOILED COFFEE (proportion for one capful) 1 heaping tablespoonful coarsely ground coffee 1 tablespooDful cold water Bit of crushed eggshell or a little egg 1 cup boiling water white 1 tablespoonful cold water (1 eggshell or J egg white is sufficient for 8 heaping tablespoonfuls of ground coffee.) Into a well-cleaned coffeepot, place the coffee, cold water, and egg. Mix ; then add the boiling water and boil for not more than three minutes. Remove from the fire ; pour out about one half cupful of coffee, in order to rinse the grounds from the inside and from the spout of the coffeepot. Re- turn the coffee to the pot ; add the second quantity of cold water. If the spout is not covered, insert a piece of paper so that the aroma will be retained. Allow to stand in a warm place for about 5 minutes for the coffee to become clear. Cold water may be used instead of boiling water in mak- ing coffee. Care of the Coffeepot. — The coffee should never be al- lowed to stand in the coffeepot, but should be turned out at once after using. If any clear coffee is left, it may be used for spice cakes, jellies, or other desserts. The coffee- pot should be washed well, and scoured if necessary. The spout needs special care in cleaning. BEVERAGES 179 FILTERED COFFEE j cupful finely ground coffee 5

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