Liquid Extract of Coffee

Ingredients

• lib. of well-roasted, freshly-ground Coffee
• lqt. of boiling water
• 1 wineglassful of cognac

Method

1. 1

   Take 1 pound of well-roasted, freshly-ground Coffee and infuse in 1 quart of boiling water at a slow heat in a closely-covered vessel for two or three hours.

2. 2

   Strain through a tammy-cloth, return the liquor to the saucepan, and boil down to 1 pint.

3. 3

   To preserve it, add 1 wineglassful of cognac for every pint.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

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.

Liquid Extract of Coffee. — Perhaps this is the most useful of all stock preparations of Coffee, and it is considered superior to the essence for culinary purposes. Take lib. of well- roasted, freshly-ground Coffee and infuse in lqt. of boiling water at a slow heat in a closely-covered vessel for two or three hours. Strain through a tammy-cloth, return the liquor to the saucepan (enamelled ware alone should be used), and boil down to 1 pint. If this process is care- fully conducted, the Coffee will retain its aromatic flavour. To preserve it 1 wineglassful of cognac

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