Wheat Coffee
From Mazdaznan encyclopedia of dietetics and home cook book, 1909
Prepare as drip coffee for a finer aroma.
Presented as published in 1909. 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
As published
This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 14. The excerpt below is the record exactly as published.
WHEAT COFFEE. Roast two pounds of whole-wheat grain until brown. As soon as taken out of the roaster, stir into it the whites of two eggs, well beaten and salted a trifle. Stir well and thoroly and until the grain is perfectly glazed. Keep in a tin or jar. Do not expose to light. Grind enough for immediate use. Three tablespoonfuls will be enough to one quart of water
Cook this with the app: pantry check, scaling, and the assistant.