Imitation Coffee

Ingredients

• lib. of barley
• an equal quantity of acorn Coffee
• 1 heaped tablespoonful to every pint of water

Method

1. 1

   Roast 1 pound of barley and grind it in a Coffee-grinder; then mix with it an equal quantity of acorn Coffee.

2. 2

   When making the Coffee, use 1 heaped tablespoonful to every pint of water; boil slowly for ten or fifteen minutes, then pour it into a Coffee-pot that has a Coffee-bag fixed inside or percolate through a cafetiere.

3. 3

   Serve with plenty of boiling milk and sugar.

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.

imitation Coffee is made as follows : Roast lib. of barley and grind it in a Coffee-grinder ; then mix with it an equal quantity of acorn Coffee, which is prepared as follows : Gather the acorns when ripe (when they fall from the trees in the autumn) ; peel them, cut into pieces about the size of Coffee-berries, and keep them near the fire until quite dry ; then roast till a dark brown in the Fig. 500. General Hutchinson’s Coffee-pot and Urn (Adams and Son). same way as Coffee is roasted. Directly the acorns are roasted, grind them very coarsely, as if fine the Coffee will have a thick appearance. The barley and acorns should be well mixed together. When making the Coffee, use 1 heaped For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads. 422 THE ENCYCLOPEDIA OF PRACTICAL COOKERY. Coffee — continued. table-spoonful to every pint of water

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