Turkish Coffee

Ingredients

• 8 heaped teaspoonsful finely ground coffee
• 1 pint water
• A pinch of salt

Method

1. 1

   The coffee must either be freshly ground in the special Turkish coffee-mill, or pounded in a mortar, and sifted through a piece of muslin.

2. 2

   Let the water come to the boil, stir in the salt and coffee, stir all well together, let it boil, remove from the spirit-lamp, put it on the lamp again, repeat this twice, then pour at once into 4 small coffee-cups; pour into each a few drops cold water, let the coffee stand till clear, then drink it.

Nutrition per serving

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 94. The excerpt below is the record exactly as published.

TURKISH COFFEE. Cafe Turque. 8 heaped teaspoonsful very j pint water, finely ground coffee. A pinch of salt. The coffee must either be freshly ground in the special Turkish coffee-mill, or pounded in a mortar, and sifted through a piece of muslin. Let the water come to the boil, stir in the salt and coffee, stir all well together, let it boil, remove from the spirit- lamp, put it on the lamp again, repeat this twice, then pour at once into 4 small coffee-cups; pour into each a few drops cold water, let the coffee stand till clear, then drink it. If sugar is required, boil it first in the water before making the cofice, as Turkish coffee must not be stirred up before drinking. BEVERAGES 173 CHAMPAGNE CUP. 1 quart bottle champagne. 1 wineglass brandy. 2 bottles of soda water. 2 oz. castor sugar. 1 sprig borage. Put the champagne into a bowl, add the brandy, and stir in the sugar. Break into small pieces 1 lb. of clear ice, and add it to the cup, adding the soda water just before serving it. CIDER 1 quart of good cider. 2 bottles of soda water. 2 glasses of sherry. 1 glass of brandy. 1 glass curafoa. CUP. llind of half a lemon thinly pared. 1 wineglassful powdered sugar. A little nutmeg. 1 sprig of borage or mint. Mix all the ingredients together, and ice it well. 1 bottle claret. 2 bottles soda water. A little grated nutmeg. CLARET CUP. 6 cloves. Borage or fresh cucumber. 1 teacupful castor sugar. 1 liqueur glass maraschino. Put the claret, spices, cucumber, or borage, sugar, and maras- chino in a bowl, and cover it for half an hour before serving. Add ^ lb. ice, broken up in small pieces, and the soda water, and serve. CLARET CUP (Another Method). 2 bottles claret. 1 tumblerful of sherry. 2 wineglassful brandy. 1 bottle of lemonade. 1 spray of borage. Kind of a cucumber. 2 lbs. loaf sugar. i lb. ice. Put the sugar in a punch bowl, with the borage and cucumber rind, pour in the claret, and add the sherry and brandy. Put the crushed ice in the bowl an hour before serving, and the lemonade immediately before. If borage cannot be procured, use the rind of a lemon, and soda-water instead of lemonade. MULLED 1 bottle claret. 1 pint water

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