For details respecting Culinary Processes, Utensils, Sauces, dec., referred to, see under their special heads.
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
421
Coffee — continued.
(2) Put 4|oz. of freshly-ground Coffee into a Coffee-filter,
gradually pour over it 1 pint of boiling water, and let it stand
for three minutes ; then gradually pour over 2.j pints more of
boiling water, taking special care that under no circumstances
should the Coffee be allowed to boil again after the water
has been poured over. When all the fluid has dripped down,
put it into a hot Coffee-pot. Take 3 pints of thoroughly-
heated milk (but do not boil it), pour it into a hot pot, and
send to the table with six cups, pouring into each cup half
Coffee and half milk.
' Cafe Noir, or Black Coffee. — (1) Grind 6 table-spoonfuls of
Coffee-beans in a mill, .but neither too coarse nor too fine.
Have a well-cleaned Coffee-pot or Cafetiere (see Fig. 499), put
the Coffee on the filter, with the small strainer over, and
Fig. 499. Cafetiere or Coffee Percolator, fitted with a
Bag for the Coffee (Adams and Son).
pour on 3 breakfast-cupfuls of boiling water✪ Cafe Noir (Black Coffee), adding it little
by little. When all the water is used up, put on the cover,
and let the Coffee infuse, but on no account must it boil
again. Serve in six small cups. Coffee should never be pre-
pared more than five minutes before the time for serving.
(2) Pour 3 pints of cold water into an earthen pot on the
hot range, and when it boils immediately add 4joz. of freshly-
ground Coffee ; then put the pot on the corner of the stove
and leave it for three minutes. Have ready a piece of red-
hot charcoal about the size of a small banana, and plunge it
into the Coffee ; but if there is no charcoal handy a piece of
red-hot cinder will answer. Let this stand again for three
minutes ; then the surface of the Coffee will be foam, which
must be thoroughly removed with a skimmer. Carefully and
gently pour the Coffee into a hot Coffee-pot, and send to
table with small hot cups, accompanied with liqueur-glasses
of old cognac. This is sufficient for six persons.
(3) Pour lqt. of boiling water on 1 breakfast-cupful of
Coffee, stir it well, and let it stand in a warm place for fifteen
minutes ; or if required very black and bitter, boil it for five
minutes. Milk is not served with this.
French Coffee. — To ilb. of pure Coffee add loz. of chicory,
and mix well together. Put half this into the pot, which
must be thoroughly clean and dry, stir it on the stove till
it is hot but not burnt, then crush on it one egg, shell
included, and pour on immediately 2qts. of cold water✪ French Coffee. Stir
occasionally till scalding hot, but do not let it boil, or it will
be spoilt ; then draw it from the fire, still leaving on the
stove, but where it cannot boil, and let it stand seven or
eight minutes. Serve with boiling milk.
Steamed Coffee. — Put in a hot Coffee-pot 1 large table-
spoonful of ground Coffee and loz. of isinglass, fill up with
water✪ Steamed Coffee, stand the pot in a kettle of boiling water, and steam
for twenty minutes. When ready to serve, strain the Coffee
into another pot.
White Coffee. — Heat 2 breakfast-cupfuls of lightly -baked
Coffee-berries, and while hot pour over them lqt. of boiling
water. Let this stand for half-an-hour ; then add lqt. of
boiling milk, and serve with sugar✪ White Coffee.
Page 438 · 4 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
For details respecting Culinary Processes, Utensils, Sauces, dec., referred to, see under their special heads.
Coffee — continued.
(2) Put 4|oz. of freshly-ground Coffee into a Coffee-filter, gradually pour over it 1 pint of boiling water, and let it stand for three minutes ; then gradually pour over 2½ pints more of boiling water, taking special care that under no circumstances should the Coffee be allowed to boil again after the water has been poured over. When all the fluid has dripped down, put it into a hot Coffee-pot. Take 3 pints of thoroughlyheated milk (but do not boil it), pour it into a hot pot, and send to the table with six cups, pouring into each cup half Coffee and half milk.
' Cafe Noir, or Black Coffee. — (1) Grind 6 table-spoonfuls of Coffee-beans in a mill, .but neither too coarse nor too fine. Have a well-cleaned Coffee-pot or Cafetiere (see Fig. 499), put the Coffee on the filter, with the small strainer over, and
Fig. 499. Cafetiere or Coffee Percolator, fitted with a Bag for the Coffee (Adams and Son).
pour on 3 breakfast-cupfuls of boiling water, adding it little by little. When all the water is used up, put on the cover, and let the Coffee infuse, but on no account must it boil again. Serve in six small cups. Coffee should never be prepared more than five minutes before the time for serving.
(2) Pour 3 pints of cold water into an earthen pot on the hot range, and when it boils immediately add 4joz. of freshlyground Coffee ; then put the pot on the corner of the stove and leave it for three minutes. Have ready a piece of redhot charcoal about the size of a small banana, and plunge it into the Coffee ; but if there is no charcoal handy a piece of red-hot cinder will answer. Let this stand again for three minutes ; then the surface of the Coffee will be foam, which must be thoroughly removed with a skimmer. Carefully and gently pour the Coffee into a hot Coffee-pot, and send to table with small hot cups, accompanied with liqueur-glasses of old cognac. This is sufficient for six persons.
(3) Pour lqt. of boiling water on 1 breakfast-cupful of Coffee, stir it well, and let it stand in a warm place for fifteen minutes ; or if required very black and bitter, boil it for five minutes. Milk is not served with this.
French Coffee. — To ilb. of pure Coffee add loz. of chicory, and mix well together. Put half this into the pot, which must be thoroughly clean and dry, stir it on the stove till it is hot but not burnt, then crush on it one egg, shell included, and pour on immediately 2qts. of cold water. Stir occasionally till scalding hot, but do not let it boil, or it will be spoilt ; then draw it from the fire, still leaving on the stove, but where it cannot boil, and let it stand seven or eight minutes. Serve with boiling milk.
Steamed Coffee. — Put in a hot Coffee-pot 1 large tablespoonful of ground Coffee and loz. of isinglass, fill up with water, stand the pot in a kettle of boiling water, and steam for twenty minutes. When ready to serve, strain the Coffee into another pot.
White Coffee. — Heat 2 breakfast-cupfuls of lightly -baked Coffee-berries, and while hot pour over them lqt. of boiling water. Let this stand for half-an-hour ; then add lqt. of boiling milk, and serve with sugar.
Records on this page
Cafe Noir (Black Coffee)French CoffeeSteamed CoffeeWhite Coffee