Coffee Cream.— Make a breakfast-cupful
of strong, clear coft'ee ; add half a i^int of boiling
cream to it ; beat them weU together ; sweeten
with two table-spoonfuls of sugar, and, when
cool, add a small pinch of salt, the well-beaten
yolks of six eggs, and the whites of two. Stir
the mixture over the fire for a few minutes, to
thicken it, pour it into glasses, and serve with
a little sifted sugar on the toj) of each glass.
Probable cost, Is. 6d. for this quantity. Suffi-
cient for six or eight persons.
Coffee Custard. — IMix thoroughly a cup-
ful of strong, clear coft'ee, with four times the
quantity of boiling milk, three table- spoonfuls
of finely-sifted sugar, and a good pinch of salt ;
mix in very gradually the yolks of five eggs,
well beaten. Stir the custard over a moderate
fire until it thickens, pour it into cups, and
serve cold. Sufficient for six persons. Pro-
bable cost. Is. for this quantity.
Coffee, Essence of, to prepare.—
Pour a breakfast-cupful of boiling milk over a
dessert-spoonful of the essence of coffee, and stir
the mixture until it is smoothly blended. It is
a good plan to keep the essence of coft'ee in the
house when any one is in the habit of leaving
early in the morning. With it a comforting
cup of coft'ee may be made with very little
trouble in a short time. Sufficient, thi-ee des-
sert-si;)Oonfuls for a breakfast-cupful. Probable
cost, Is. lOd. per pint bottle.
Coffee, French method.— Pom- a pint
of boiling water upon two and a half ounces of
freshly-ground coffee. Put the lid on the
coft'ee-pot, and place it on the hob to simmer
gently without boiling. Stir it occasionally,
and at the end of two hours, take it off the
COF
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COL
fire, and let it stand for a quarter of an hour to
clear. Pour the coffee into the cups, and serve
with milk and sugar. Probable cost, 2s. per
pound. Sufficient for one pint of cofi'ee.
Coffee, Ice Cream.— Mix a breakfast-
cupful of strong clear coffee with another one
of boiling milk, six table-spoonfuls of finely-
sifted sugar, and the yolks of six eggs. Stir the I
custard over a moderate fire until it thickens, 1
then add a pint of thick cream, pour it into a |
movdd, and freeze the preparation. Time, about i
half an hour to freeze. Sufficient for a quart [
of ice cream. Probable cost, 2s. 4d. '
Coffee Jelly.— Pour a pint of boiling ;
milk through a nauslin bag containing three '
ounces of freshly-ground coffee. Put one ounce
and a haK of " soaked gelatine into a sauce- !
pan with a pint of cold milk, an inch of stick j
cinnamon, and two table-spoonfuls of sugar✪ Coffee Cream. •
Let it boil, and stir it until the gelatine is dis- •■
solved. lilix the yolks of two eggs with the
coffee, strain the "milk and gelatine upon it,
pour it into a mould which has been immersed
in cold water, and let it remain in a cool place
until stiff. It will stiffen in about twenty-four
hours. Probable cost, Is. 3d. Sufficient for
rather more than a quart of jeUy.
Coffee, Soyer's Mode of Making.— ✪ Coffee, Soyer's Mode of Making
Page 399 · 7 recipe records on this page
Presented as published in 1892. 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
Coffee Cream.— Make a breakfast-cupful of strong, clear coffee; add half a pint of boiling cream to it ; beat them weU together ; sweeten with two table-spoonfuls of sugar, and, when cool, add a small pinch of salt, the well-beaten yolks of six eggs, and the whites of two. Stir the mixture over the fire for a few minutes, to thicken it, pour it into glasses, and serve with a little sifted sugar on the toj) of each glass. Probable cost, Is. 6d. for this quantity. Sufficient for six or eight persons.
Coffee Custard. — IMix thoroughly a cupful of strong, clear coffee, with four times the quantity of boiling milk, three table- spoonfuls of finely-sifted sugar, and a good pinch of salt ; mix in very gradually the yolks of five eggs, well beaten. Stir the custard over a moderate fire until it thickens, pour it into cups, and serve cold. Sufficient for six persons. Probable cost. Is. for this quantity.
Coffee, Essence of, to prepare.—
Pour a breakfast-cupful of boiling milk over a dessert-spoonful of the essence of coffee, and stir the mixture until it is smoothly blended. It is a good plan to keep the essence of coffee in the house when any one is in the habit of leaving early in the morning. With it a comforting cup of coft'ee may be made with very little trouble in a short time. Sufficient, three dessert-spoonfuls for a breakfast-cupful. Probable cost, Is. lOd. per pint bottle.
Coffee, French method.— Pom- a pint
of boiling water upon two and a half ounces of freshly-ground coffee. Put the lid on the coffee-pot, and place it on the hob to simmer gently without boiling. Stir it occasionally, and at the end of two hours, take it off the
COF
( 150)
COL
fire, and let it stand for a quarter of an hour to clear. Pour the coffee into the cups, and serve with milk and sugar. Probable cost, 2s. per pound. Sufficient for one pint of coffee.
Coffee, Ice Cream.— Mix a breakfastcupful of strong clear coffee with another one of boiling milk, six table-spoonfuls of finelysifted sugar, and the yolks of six eggs. Stir the I custard over a moderate fire until it thickens, 1 then add a pint of thick cream, pour it into a | movdd, and freeze the preparation. Time, about i half an hour to freeze. Sufficient for a quart [ of ice cream. Probable cost, 2s. 4d. '
Coffee Jelly.— Pour a pint of boiling ; milk through a muslin bag containing three ' ounces of freshly-ground coffee. Put one ounce and a haK of " soaked gelatine into a sauce- ! pan with a pint of cold milk, an inch of stick j cinnamon, and two table-spoonfuls of sugar. • Let it boil, and stir it until the gelatine is dis- •■ solved. lilix the yolks of two eggs with the coffee, strain the "milk and gelatine upon it, pour it into a mould which has been immersed in cold water, and let it remain in a cool place until stiff. It will stiffen in about twenty-four hours. Probable cost, Is. 3d. Sufficient for rather more than a quart of jeUy.
Coffee, Soyer's Mode of Making.—
Records on this page
Coffee CreamCoffee CustardCoffee, Essence of, to prepareCoffee, French methodCoffee, Ice CreamCoffee JellyCoffee, Soyer's Mode of Making