To Boil Coffee
From The universal cookery book, 1887
This method brings out the virtue in 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 The universal cookery book (1887) by Gertrude Strohm, page 83. The excerpt below is the record exactly as published.
To boil Coffee. Grind a teacupful of coffee in the evening, and, having first seen that your coffee-pot has been thor- oughly cleansed and scalded, put in your ground coffee, 212 CHOCOLATE. with a little white of egg and a crushed egg-shell if it has not been already glazed with egg, and pour over it three pints of fresh, cold spring water
Cook this with the app: pantry check, scaling, and the assistant.