To make Essence of Coffee. — To every quarter of a pound of
ground coffee allow one small teaspoonful of powdered chiccory✪ To Make Essence of Coffee,
three small teacupfuls, or one pint, of water. Let the coffee be
freshly ground, and, if possible, freshly roasted; put it into a perco-
lator, or filter, with the chiccory, and pour slowly over it the above
proportion of boiling water. When it has all filtered through, warm
the coffee sufficiently to bring it to the simmering point, but do not
allow it to boil; then filter it a second time, put it into a clean and
dry bottle, cork it well, and it will remain good for several days.
Two tablespoonfuls of this essence are quite sufficient for a breakfast-
cupful of hot milk. This essence will be found particularly useful
to those persons who have to rise extremely early, and, having only
the milk to make boiling, is very easily and quickly prepared.
When the essence is bottled, pour another three teacupfuls of boil-
ing water slowly on the grounds, which, when filtered through, will
be very weak coffee. The next time there is essence to be prepared,
make the weak coffee boiling, and pour it on the ground coffee
instead of plain water; by this means a better coffee will be obtained.
Never throw away the grounds without having made use of them in
this manner, and always cork the bottle well that contains this
preparation until the day that it is wanted for making the fresh
essence.
COOKERY RECIPES. 539
To MAKE Coffee. — Allow one-half ounce, or one tablespoonful of
ground coffee to each person ; to every ounce of coffee allow one-
third pint of water. To make coffee good it should never be boiled,
but the boiling water merely poured on it, the same as for tea. The
coffee should always be purchased in the berry — if possible, freshly
roasted ; and it should never be ground long before it is wanted for
use. There are very many new kinds of coffee-pots, but the method
of making the coffee is nearly always the same, namely, pouring the
boiling water on the powder, and allowing it to filter through.
Coffee should always be served very hot, and, if possible, in the
same vessel in which it is made, as pouring it from one pot to
another cools, and consequently spoils it. Many persons may think
that the proportion of water we have given for each ounce of coffee
is rather small. It is so, and the coffee produced from it will be
very strong; one-third of a cup will be found quite sufficient, which
should be filled up with nice hot milk, or milk and cream mixed.
Should the ordinary method of making coffee be preferred, use dou-
ble the quantity of water, and, in pouring it into the cups, put in
more coffee and less milk.
Another Mode of making Coffee. — Put a quarter of a pound of
fresh-roasted coffee (this will be sufficient for three persons) in a
basin, and break into it an egg — yolk, white, shell and all; mix it up
with the spoon to the consi.stence of mortar. Put warm, not boiling,
water in the coffee-pot; let it boil up and break three times; then
stand a few minutes and it will be as clear as amber, and the egg will
give it a rich taste.
The rank flavor often observed in coffee may be sometimes justly
referred to the tin coffee-pot in which it is boiled and allowed to re-
main a while. An earthen or porcelain-lined vessel is the best for
makingr coffee.
o ✪ To Make Coffee
Page 349 · 3 recipe records on this page
Presented as published in 1883. 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
To make Essence of Coffee. — To every quarter of a pound of ground coffee allow one small teaspoonful of powdered chiccory, three small teacupfuls, or one pint, of water. Let the coffee be freshly ground, and, if possible, freshly roasted; put it into a percolator, or filter, with the chicory, and pour slowly over it the above proportion of boiling water. When it has all filtered through, warm the coffee sufficiently to bring it to the simmering point, but do not allow it to boil; then filter it a second time, put it into a clean and dry bottle, cork it well, and it will remain good for several days. Two tablespoonfuls of this essence are quite sufficient for a breakfast cupful of hot milk. This essence will be found particularly useful to those persons who have to rise extremely early, and, having only the milk to make boiling, is very easily and quickly prepared. When the essence is bottled, pour another three teacupfuls of boiling water slowly on the grounds, which, when filtered through, will be very weak coffee. The next time there is essence to be prepared, make the weak coffee boiling, and pour it on the ground coffee instead of plain water; by this means a better coffee will be obtained. Never throw away the grounds without having made use of them in this manner, and always cork the bottle well that contains this preparation until the day that it is wanted for making the fresh essence.
To MAKE Coffee. — Allow one-half ounce, or one tablespoonful of ground coffee to each person ; to every ounce of coffee allow onethird pint of water. To make coffee good it should never be boiled, but the boiling water merely poured on it, the same as for tea. The coffee should always be purchased in the berry — if possible, freshly roasted ; and it should never be ground long before it is wanted for use. There are very many new kinds of coffee-pots, but the method of making the coffee is nearly always the same, namely, pouring the boiling water on the powder, and allowing it to filter through. Coffee should always be served very hot, and, if possible, in the same vessel in which it is made, as pouring it from one pot to another cools, and consequently spoils it. Many persons may think that the proportion of water we have given for each ounce of coffee is rather small. It is so, and the coffee produced from it will be very strong; one-third of a cup will be found quite sufficient, which should be filled up with nice hot milk, or milk and cream mixed. Should the ordinary method of making coffee be preferred, use double the quantity of water, and, in pouring it into the cups, put in more coffee and less milk.
Another Mode of making Coffee. — Put a quarter of a pound of fresh-roasted coffee (this will be sufficient for three persons) in a basin, and break into it an egg — yolk, white, shell and all; mix it up with the spoon to the consistence of mortar. Put warm, not boiling, water in the coffee-pot; let it boil up and break three times; then stand a few minutes and it will be as clear as amber, and the egg will give it a rich taste.
The rank flavor often observed in coffee may be sometimes justly referred to the tin coffee-pot in which it is boiled and allowed to remain a while. An earthen or porcelain-lined vessel is the best for making coffee.
o
Records on this page
To Make Essence of CoffeeTo Make CoffeeAnother Mode of Making Coffee