Roasted Coffee
From Miss Parloa's kitchen companion, 1887
Serves 10
Care must be taken to avoid scorching the coffee.
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 434. The excerpt below is the record exactly as published.
every quart of the coffee add a gener- ous table-spoonful of butter. Stir well, and return to the oven for five minutes. Beat the whites of two eggs till light but not dry. Take the coffee from the oven and stir in these beaten whites. Mix very thoroughly. Put the coffee in a tin box or in self-sealing jars. A word of caution : In roasting the coffee great care must be taken that no part of it shall get scorched. Stir every time from the sides, bottom, and corners. * Boiled Coffee. There are many methods of making coffee, but the simplest is the best. Coffee made in the French biggin is smooth, clear, and of good flavor. That which is boiled is cleared with various substances. It has a different flavor from the filtered coffee. Many people use the boiled coffee for breakfast and the filtered coffee for dinner. Put one cupful of roasted coffee
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