Infused Coffee

Ingredients

• 1 cup cold water
• 1 tbsp. finely ground coffee

Method

1. 1

   Add one cup cold water to 1 tbsp. finely ground coffee in a covered earthenware jar.

2. 2

   Stir until all the coffee has been wet.

3. 3

   Cover and let it stand three or four hours.

4. 4

   Just before needed for use, bring to the boiling-point.

Nutrition per serving

As published

This recipe was extracted from Domestic science (Clark, Cornell home economics) (1911) by Ida Hood Clark, page 29. The excerpt below is the record exactly as published.

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 to each cup of boiling water. Place coffee in strainer and gradually pour in the boiling water. As it drips, add water until all is added. If liked stronger filter again. This coffee does not boil, but is now ready for the table. The coffee-pot must be very hot and kept hot while coffee is being filtered. Filtering coffee-pots are sold in all the hardware stores. If the school laboratory does not contain a filtering coffee-pot, have a pupil bring one and have one pupil make filtered coffee. Coffee that is boiled too long, or that is left un- covered, develops tannic acid. This acid when used with cream or milk forms a compoimd that looks like leather, and is very indigestible. This irritates the stomach. COFFEE 75 The spout and coffee-pot must be kept perfectly clean. Coffee left after a meal must not be kept in the coffee-pot. Some of the pupils will like a recipe for boiled coffee when egg is used, as many families prefer this and it is the most economical kind of coffee for everyday use. Recipe. 1 egg, 6 cups boiling water, 1 cup coffee, 1 cup cold water

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