Vienna Coffee

Ingredients

• use equal parts of Mocha and Java coffee
• use equal parts of Mocha and Java coffee
• add 1 egg
• To 1 pint of cream add the white of 1 egg beaten to a froth

Method

1. 1

   Allow 1 heaping tablespoon of coffee for each cup and 2 tablespoons to the pot.

2. 2

   Grind coffee and mix with 1 egg, add as much freshly-boiled water as required when coffee froths, then stir down with a silver spoon.

3. 3

   Let it boil 6 minutes and remove to back of range, where it will keep hot, but it must not boil; leave for 10 minutes and add rest of water.

4. 4

   Put 1 or 2 tablespoons of this cream in each cup and fill up with the hot coffee.

5. 5

   Place 3 or 4 lumps of cut sugar in each saucer, to be added when serving.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 183. The excerpt below is the record exactly as published.

Vienna Coffee. For Vienna coffee use equal parts of Mocha and Java coffee. Allow 1 heaping tablespoon of coffee for each cup and 2 tablespoons to the pot. Grind coffee and mix with 1 egg, add as much freshly- boiled water as required when coffee froths, then stir down with a silver spoon. Let it boil 6 minutes and remove to back of range^ where it will keep hot, but it must not boil; leave for 10 minutes and add rest of water. To 1 pint of cream add the white of 1 egg beaten to a froth

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