Filtered Coffee

Ingredients

• one heaping tablespoon coffee
• each cup of boiling water

Method

1. 1

   Coffee must be very finely ground.

2. 2

   Then use one heaping tablespoon coffee to each cup of boiling water.

3. 3

   Place coffee in strainer and gradually pour in the boiling water.

4. 4

   As it drips, add water until all is added.

5. 5

   If liked stronger filter again.

6. 6

   This coffee does not boil, but is now ready for the table.

Nutrition per serving

As published

This recipe was extracted from Domestic science (Clark, Cornell home economics) (1911) by Ida Hood Clark, page 28. The excerpt below is the record exactly as published.

filtered coffee a fine grind is neces- sary, for the strength is exhausted by the water that passes through. If brought to a boil, the particles may be larger than the size of a pin-head. Varieties of Coffee — Mocha or Arabian Coffee. This is supposed to be from Arabia, but the Arabian supply is insufficient and the Arabians are choice of their coffee. It comes mostly from Brazil, East Indies, Africa, and India. There are millions of pounds more of Mocha sold than are raised in Arabia. The berry is small and of acrid flavor. The character of the berry changes when planted in Brazil, so that it re- COFFEE 73 sembles Brazil coffee. The infusion from Mocha has a heavier body than that from Java, and has a pungent acrid odor and fiavor. It is regarded by connoisseurs as inferior to the best Java. Java Coffee. This comes from the Island of Java and the Island of Sumatra, which supplies nearly all of the Java used in the United States. It is as good as that from Java, or better. It is raised by the natives xmder control of the Dutch government. The government buys it all at a low fixed price and it then goes to the Netherlands Trading Company to be sold at public auction. The Java soil is very rich and the berry produced is large and yellowish brown. Varieties: Java, Old Government Java, Simiatra, Celebes, Singapore (Java shipped from Singapore). Adulteration of Coffee. Dandelion, chicory, turnip, carrots, peas and malt-rye are often used to adul- terate coffee. Simple Test. One can detect chicory adultera- tion by putting a few grains in the top of water in a glass. If chicory is present, it will soon be enveloped in a yellow brown cloud. This will soon discolor all of the glass. Pure coffee will not color the water in less time than about fifteen minutes. Recipes. The most economical way of making coffee is to let the coffee stand for some hours in cold water and brmg it to a boil just before using it. Infused Coffee. Add one cup cold water to 1 tbsp. finely ground coffee in a covered earthen- ware jar. Stir until all the coffee has been wet. Cover and let it stand three or four hours. Just before needed for use, bring to the boiling-point. 74 DOMESTIC SCIENCE Proceed as in regular coffee-making. Boiled Coffee. Grind coffee medium fine, rinse coffee pot with hot water and use 1 heaping tbsp. coffee to each cup of boiling water. Stir well to- gether and pour on boiling water; let coffee boil two minutes. Place pot on back of the range where it will not boil, but keep below boihng point for ten minutes. Pour out a little, about J cup, and pom- back again. Do this twice and then pour 1 tbsp. cold water down the spout to perfect the settling and clearing; it will be ready for the table in ten minutes. Eggs are not essential to clear coffee; they make a richer coffee and add proteid elements to the coffee, which makes the sapng somewhat true, "Coffee is both meat and drink." Filtered Coffee. Coffee must be very finely ground. Then use one heaping tablespoon coffee

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