Coffee Granito. — Mix 1 pint of strong Coffee with j pint of
syrup, boiled to 28deg.; pour it into a freezer, stirring the
mixture about, and as it freezes to the sides working it to
the centre with a spatula. When it is half frozen, so that it
looks something like snowy water, pour it into glasses, and
serve.
Coffee Icing. — Put lib. of the finest clarified sugar into a
copper pan, and boil it to the blow degree ; then stand
the pan in cold water until the sugar begins to set at
the sides, flavour with a teacupful of strong Coffee✪ Coffee Icing, and
work against the sides of the pan with the back part of the
bowl of a spoon to give the sugar a granulated appearance,
having acquired which it is ready for use.
Coffee Jelly. — (1) Infuse jib. of ground Coffee in lqt. of
water, strain it, and add a little brandy. Boil four calf’s
feet in 4qts. of water till the stock is reduced to 2qts., strain,
and let it settle. When cold remove the grease, and boil
it with twelve beaten eggs, the juice of four lemons, 21b. ol
loaf sugar✪ Coffee Jelly, and the prepared Coffee ; stir the mixture well,
strain it through a fine jelly-bag into a glass mould, and let
it set before being turned out.
-(2) Soak loz. of gelatine for two hours in j pint of cold
water, and pour over lj pints of boiling water. When the
gelatine is dissolved, add lib. of caster sugar and 1 pint of
strong Coffee. Strain, turn it into moulds, and leave it to
set. Serve with sugar and cream.
Coffee Iiiqueur. — (1) Put lib. each of blue and green Coffee-
berries into a Coffee-roaster and roast them, adding joz.
For details respecting Culinary Processes, Utensils, Sauces, Ac., referred to, see under their special heads.
THE ENCYCLOPAEDIA OF PRACTICAL COOKERY.
425
Coffee — continued.
of lard during the operation; let them cool slightly, grind
them, put them into a jar with lgall. of proof spirit, and let
the liqueur remain for fourteen days ; then mix in 2qts. of
syrup, colour to a deep brown with caramel, bottle, and
cork.
(2) Put into a jar lib. each of ground chicory and roasted
horse beans, add 4oz. of freshly-ground Coffee, pour over lgall.
of proof spirit, ancl let them stand for a day or so ; then
add lgall. of syrup, mix well, and bottle off.
Coffee Liqueur (Creme de Mocha) Jelly. -Put fib. of
caster sugar into a stewpan with 2oz. of gelatine. Boat well
the whites of three eggs, and add to them 2 l pints of water
and the juice of a lemon. Pour this over the sugar and
gelatine, put the pan on the fire, and stir well until the
mixture boils. Pass it through a jelly-bag, and if clear
add i pint of Coffee liqueur; but if not, strain again. Place
a mould in the ice, fill it with the jelly, and let it stand
for two hours. It will then be ready to be turned out.
Coffee Mange. — Put ioz. of gelatine in a saucepan with
1 pint of milk, and place it over the fire till dissolved,
stirring it occasionally. Make i pint of very strong Coffee,
strain it from the grounds into the saucepan with the milk,
and sweeten with 1 breakfast-cupful of caster sugar, then
stir it over the fire till the sugar has melted. Pour the
mixture into a basin, and leave it till cold ; then mix in 1
breakfast-cupful of thick cream, turn into moulds, and leave
till set. When ready to serve, turn out of the moulds on
to a fancy dish. ✪ Coffee Souffle
Page 447 · 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
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Coffee Granito. — Mix 1 pint of strong Coffee with j pint of
syrup, boiled to 28deg.; pour it into a freezer, stirring the
mixture about, and as it freezes to the sides working it to
the centre with a spatula. When it is half frozen, so that it
looks something like snowy water, pour it into glasses, and
serve.
Coffee Icing. — Put lib. of the finest clarified sugar into a
copper pan, and boil it to the blow degree ; then stand
the pan in cold water until the sugar begins to set at
the sides, flavour with a teacupful of strong Coffee, and
work against the sides of the pan with the back part of the
bowl of a spoon to give the sugar a granulated appearance,
having acquired which it is ready for use.
Coffee Jelly. — (1) Infuse jib. of ground Coffee in lqt. of
water, strain it, and add a little brandy. Boil four calf’s
feet in 4qts. of water till the stock is reduced to 2qts., strain,
and let it settle. When cold remove the grease, and boil
it with twelve beaten eggs, the juice of four lemons, 21b. ol
loaf sugar, and the prepared Coffee ; stir the mixture well,
strain it through a fine jelly-bag into a glass mould, and let
it set before being turned out.
-(2) Soak loz. of gelatine for two hours in j pint of cold
water, and pour over lj pints of boiling water. When the
gelatine is dissolved, add lib. of caster sugar and 1 pint of
strong Coffee. Strain, turn it into moulds, and leave it to
set. Serve with sugar and cream.
Coffee Iiiqueur. — (1) Put lib. each of blue and green Coffee-
berries into a Coffee-roaster and roast them, adding joz.
For details respecting Culinary Processes, Utensils, Sauces, Ac., referred to, see under their special heads.
THE ENCYCLOPAEDIA OF PRACTICAL COOKERY.
425
Coffee — continued.
of lard during the operation; let them cool slightly, grind
them, put them into a jar with lgall. of proof spirit, and let
the liqueur remain for fourteen days ; then mix in 2qts. of
syrup, colour to a deep brown with caramel, bottle, and
cork.
(2) Put into a jar lib. each of ground chicory and roasted
horse beans, add 4oz. of freshly-ground Coffee, pour over lgall.
of proof spirit, ancl let them stand for a day or so ; then
add lgall. of syrup, mix well, and bottle off.
Coffee Liqueur (Creme de Mocha) Jelly. -Put fib. of
caster sugar into a stewpan with 2oz. of gelatine. Boat well
the whites of three eggs, and add to them 2 l pints of water
and the juice of a lemon. Pour this over the sugar and
gelatine, put the pan on the fire, and stir well until the
mixture boils. Pass it through a jelly-bag, and if clear
add i pint of Coffee liqueur; but if not, strain again. Place
a mould in the ice, fill it with the jelly, and let it stand
for two hours. It will then be ready to be turned out.
Coffee Mange. — Put ioz. of gelatine in a saucepan with
1 pint of milk, and place it over the fire till dissolved,
stirring it occasionally. Make i pint of very strong Coffee,
strain it from the grounds into the saucepan with the milk,
and sweeten with 1 breakfast-cupful of caster sugar, then
stir it over the fire till the sugar has melted. Pour the
mixture into a basin, and leave it till cold ; then mix in 1
breakfast-cupful of thick cream, turn into moulds, and leave
till set. When ready to serve, turn out of the moulds on
to a fancy dish.