Vienna Coffee

Ingredients

• one tablespoonful of ground coffee
• one extra for the pot
• one quart of cream
• the white of an egg
• three tablespoonfuls of cold milk

Method

1. 1

   Leach or filter the coffee through a French filterer, or any of the many coffee-pots that filter instead of boiling the coffee.

2. 2

   Pur one quart of cream into a milk-boiler, or, if you have none, into a pitcher, and set the pitcher in a pail of boiling water.

3. 3

   Beat the white of an egg to a froth, add to it three tablespoonfuls of cold milk, and mix thoroughly together.

4. 4

   When hot, remove the cream from the fire, and add the egg and cold milk.

5. 5

   Stir it all together briskly for a minute or two, and then serve.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 517. The excerpt below is the record exactly as published.

VIENNA COFFEE. — Leach or filter the coffee through a French filterer, or any of the many coffee-pots that filter instead of boiling the coffee. Allow one tablespoonful of ground coffee to each person and “ one extra for the pot.” Pur one quart of cream into a milk-boiler, or, if you have none, into a pitcher, and set the pitcher in a pail of boiling water. Put it where the water will keep boiling. Beat the white of an egg to a froth, add to it three table- spoonfuls of cold mi

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