To Make Coffee, No. 1

Ingredients

• one third Mocha
• two thirds Java
• two tablespoonfuls, or about an ounce, of ground coffee
• each pint of water

Method

1. 1

   Use a mixture of one third Mocha and two thirds Java coffee.

2. 2

   For each pint of water, add about an ounce of ground coffee.

3. 3

   Pour boiling water slowly over the coffee in a strainer, allowing it to trickle through.

4. 4

   Repeat until all water is used, then serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 32. The excerpt below is the record exactly as published.

one third Mocha and two thirds Java and two table- spoonfuls, or about an ounce, of ground coffee to each pint of water makes coffee that suits the average taste. It may be made stronger or weaker if desired, but it is always better to make coffee too strong than too weak. If it is made too strong it is easy to weaken it by the addition of water or milk, but if made too weak it is a difficult matter to strengthen it. When a pot with a cloth bag or other strainer is used in making coffee it is only necessary to put the desired quantity of finely ground coffee into the strainer, pour slowly over it one third the quantity of boiling water to be used in making the coffee, cover the pot closely, and 78 The Art of Cookery. let stand until the water has trickled through the strainer, then pour on another third, and when that has trickled through add the remaining third, and in a minute the coffee will be ready to serve. It is not advisable to pour on all the water at once, as rinsing the coffee several times extracts the strength more perfectly. And to pour on all the water at once and pour the dripped coffee back into the strainer ex- poses it to loss of both strength and flavor. The water should be boiling hot when poured over the coffee, and should at first be poured around the outer edge of the coffee close to the sides of the pot and gradually toward the center. If poured into the center at first the coffee will be forced against the sides of the strainer without being moistened enough to extract its strength. Coffee should be ground quite fine for making it in this man- ner, but should not be crushed or pulverized. To Make Coffee, No. 2. — Mix the ground coffee with the white of an ^%% and a little cold water, stir well together, add half the amount of boiling water to be used in mak- ing the coffee, and set the pot on the stove until it boils. Let it simmer five minutes after it reaches the boiling point, add the balance of the boiling water, pour out a cup of the coffee and pour back into the pot, add a table- spoonful of cold water, and the coffee is ready to serve. To Make Coffee, No. 3. — Mix the coffee and &<g<g, add one third the quantity of water to be used, cold, set the pot on the stove until it boils, add another third of the cold water., and as soon as it boils add the balance of the cold water. When it again boils pour in a spoonful of cold water and it will be ready to serve. Boiling. 79 Coffee should not be ground very fine when used in a pot without a strainer. If pulverized or ground very fine it renders the coffee troublesome to settle. Sugar caramel, used to sweeten coffee, improves it for many tastes, and coffee that is poor and flavorless can be greatly improved by the addition of sugar caramel. To Make Hygienic Coffee. — Pour a pint of New Or- leans molasses over four quarts of clean, coarse, wheat bran and rub lightly between the hands until thoroughly mixed. Put the moist bran in a roasting pan and roast in the oven like coffee, stirring every few minutes, until it assumes a rich brown color. Make the same as Coffee No. 2, using about twice the quantity, or mix, in equal proportions, with any variety of ground coffee, and make in the same manner. To Make Green Tea. — The proper quantity of tea to use is one teaspoonful to each pint of water

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