Turkish Coffee Without Grouts
From A second Dudley book of cookery and other recipes, 1914
Serve with creamy froth on top.
Presented as published in 1914. 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
Nutrition per serving
0Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories0.4 kcal
Protein0.1 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium1.3 mg
Potassium22 mg
Calcium1.2 mg
Iron0 mg
Magnesium1.4 mg
Phosphorus1.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.9 mcg
Choline1.2 mg
Caffeine18 mg
Water54 g
As published
This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 120. The excerpt below is the record exactly as published.
TURKISH COFFEE WITHOUT GROUTS A SIMPLE way of preparing Turkish coffee which is excellent ; but the very best coffee berries must be used, and they must always be quite freshly roasted. The coffee must be ground rather coarsely and immediately before using. Quantity for two persons : Place in an open saucepan four large teacupfuls of quite boiling water, either over the stove or, if made in a room, over a strong spirit lamp. Allow the water to boil, then put into it three very large heaped-up table- spoonfuls of the freshly ground coffee. Stir with a tablespoon for about three minutes until it boils again and the top is covered with white creamy froth. Remove saucepan and put in two lumps of sugar and two teaspoonfuls of cold water
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