(2) Soak ^ teaspoonful of gela-
tine in teacupful of cold water
for two hours ; pour on this |-
pint of strong boiling Coff ee, and
when the gelatine is melted add
1 breakfast-cupful of caster
sugar. Strain into a tin bowl,
pack this in ice, and whisk the
contents until they begin to
thicken ; then add 1 pint of
whipped cream✪ Coffee Bavaroise, and when thoroughly mixed, pour into a mould
to set. Serve with sugar and cream.
Coffee Beer. — A beverage by this name was invented by a
certain M. Pluehart. The ingredients and quantities in a
thousand parts are — Strong Coffee, 300 ; rum, 300 ; syrup
thickened with gum Senegal, 65 ; alcoholic extract of orange-
peel, 10 ; and water, 325. It does not appear to have reached
any important degree of popularity.
Coffee Blanc-mang'e. — Roast 4oz. of Coffee-berries, grind them,
put them in a basin, pour iu ^ pint of boiling water, and leave
them till the grounds have settled at the bottom. Dissolve
ioz. of gelatine in a small quantity of boiling water, and strain
it into a basin. Pour the clear Coffee carefully from the
ground j into the basin containing the gelatine, and sweeten
it with Vlb. of caster sugar. Blanch lib. of sweet almonds,
put them in a mortar, and pound them to a paste, adding
gradually 1 ) pints of water. Squeeze the almonds through a
cloth, and pour half of this liquid on to the Coffee. Dissolve
another -Joz. of gelatine in 1 teacupful of hot water, sweeten
it with 1-lb. of caster sugar, and mix the remainder of the
almond liquid with it. Pack a mould in ice, pour iu a layer
of the Coffee mixture, and let that freeze ; then pour in a layer
of the almond mixture, allowing that to freeze also, and con-
tinue in this way till the mould is full ; then leave it for tw
Fig. 502. Vienna Coffee-
Pot (Adams ancl Son).
Fig. 503. Reversible Pots-
dam Cafetiere (Adams
and Son).
For details respecting Culinary Processes, Utens ls, Sauces, Ac., referred to, see under their special heads.
THE ENCYCLOPAEDIA OF PRACTICAL COOKERY.
428
Coffee — continued.
hours in the ice. Dip the mould in tepid water, wipe it with
a cloth, turn the blanc-mange out on to a fancy dish, garnish
with macaroons, and serve. See Pig. 504.
Coffee-and-Brandy Cream Bonbons.— Soak 2oz. of the finest
picked gum arabic in J pint of hot water, strain it, and mix with
it J gill of brandy and enough caster sugar to make it into an
elastic paste. Beat the whites of two eggs with 2oz. of Coffee
extract and enough icing sugar to make a rather but not very
stiff paste. Fill a biscuit-forcer (having a Jin. tube at the
end of it) with the white paste, and push it out upon a large
sheet of paper that has been well sifted over with caster sugar ;
as the contents of the .forcer are pushed out, cut them off with
a knife in pieces the size of small filberts. When each sheet
of paper is full, stand it on a baking-sheet and put it in the
screen for ten minutes to dry the bonbons. Take them up one
at a time, using the point of a fork, dip them in the Coffee
icing, put them oa wire trays, and stand them for another ten
minutes in the screen. Store them away between layers of
white paper, in a box or lin. ✪ Coffee Cake
Page 441 · 3 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
A modernized reading is not available for this page yet. You are seeing the original text.
(2) Soak ^ teaspoonful of gela-
tine in teacupful of cold water
for two hours ; pour on this |-
pint of strong boiling Coff ee, and
when the gelatine is melted add
1 breakfast-cupful of caster
sugar. Strain into a tin bowl,
pack this in ice, and whisk the
contents until they begin to
thicken ; then add 1 pint of
whipped cream, and when thoroughly mixed, pour into a mould
to set. Serve with sugar and cream.
Coffee Beer. — A beverage by this name was invented by a
certain M. Pluehart. The ingredients and quantities in a
thousand parts are — Strong Coffee, 300 ; rum, 300 ; syrup
thickened with gum Senegal, 65 ; alcoholic extract of orange-
peel, 10 ; and water, 325. It does not appear to have reached
any important degree of popularity.
Coffee Blanc-mang'e. — Roast 4oz. of Coffee-berries, grind them,
put them in a basin, pour iu ^ pint of boiling water, and leave
them till the grounds have settled at the bottom. Dissolve
ioz. of gelatine in a small quantity of boiling water, and strain
it into a basin. Pour the clear Coffee carefully from the
ground j into the basin containing the gelatine, and sweeten
it with Vlb. of caster sugar. Blanch lib. of sweet almonds,
put them in a mortar, and pound them to a paste, adding
gradually 1 ) pints of water. Squeeze the almonds through a
cloth, and pour half of this liquid on to the Coffee. Dissolve
another -Joz. of gelatine in 1 teacupful of hot water, sweeten
it with 1-lb. of caster sugar, and mix the remainder of the
almond liquid with it. Pack a mould in ice, pour iu a layer
of the Coffee mixture, and let that freeze ; then pour in a layer
of the almond mixture, allowing that to freeze also, and con-
tinue in this way till the mould is full ; then leave it for tw
Fig. 502. Vienna Coffee-
Pot (Adams ancl Son).
Fig. 503. Reversible Pots-
dam Cafetiere (Adams
and Son).
For details respecting Culinary Processes, Utens ls, Sauces, Ac., referred to, see under their special heads.
THE ENCYCLOPAEDIA OF PRACTICAL COOKERY.
428
Coffee — continued.
hours in the ice. Dip the mould in tepid water, wipe it with
a cloth, turn the blanc-mange out on to a fancy dish, garnish
with macaroons, and serve. See Pig. 504.
Coffee-and-Brandy Cream Bonbons.— Soak 2oz. of the finest
picked gum arabic in J pint of hot water, strain it, and mix with
it J gill of brandy and enough caster sugar to make it into an
elastic paste. Beat the whites of two eggs with 2oz. of Coffee
extract and enough icing sugar to make a rather but not very
stiff paste. Fill a biscuit-forcer (having a Jin. tube at the
end of it) with the white paste, and push it out upon a large
sheet of paper that has been well sifted over with caster sugar ;
as the contents of the .forcer are pushed out, cut them off with
a knife in pieces the size of small filberts. When each sheet
of paper is full, stand it on a baking-sheet and put it in the
screen for ten minutes to dry the bonbons. Take them up one
at a time, using the point of a fork, dip them in the Coffee
icing, put them oa wire trays, and stand them for another ten
minutes in the screen. Store them away between layers of
white paper, in a box or lin.