Wash the berries in cold water, and dry them by drain-
ing on a sieve for several hours. When dry, put them
in a large dripping-pan, being careful not to have them
more than half an inch deep. Place in a very moderate
oven, and close the door. Stir every five minutes until
the berries are a rich dark brown, which should be in
about an hour. To every quart of the coffee add a gener-
ous table-spoonful of butter. Stir well, and return to the
oven for five minutes. Beat the whites of two eggs till
light but not dry. Take the coffee from the oven and
stir in these beaten whites. Mix very thoroughly. Put
the coffee in a tin box or in self-sealing jars.
A word of caution : In roasting the coffee great care
must be taken that no part of it shall get scorched. Stir
every time from the sides, bottom, and corners.
* Boiled Coffee.
There are many methods of making coffee, but the
simplest is the best. Coffee made in the French biggin
is smooth, clear, and of good flavor. That which is boiled
is cleared with various substances. It has a different
flavor from the filtered coffee. Many people use the
boiled coffee for breakfast and the filtered coffee for
dinner.
Put one cupful of roasted coffee✪ Roasted Coffee into a small frying-
pan, and stir it over the fire until hot, being careful not
to burn it. Grind the coffee rather coarse, and put it in
a common coffee-pot. Beat one egg well, and add three
table-spoonfuls of cold water to it. Stir this mixture
into the coffee. Pour one quart of boiling water on the
coffee, and place the pot on the fire. Stir the coffee until
it boils, being careful not to let it boil over ; then place
on the back of the stove where it will just bubble for
ten minutes, Pour a little of the coffee into a cup, and
BEVERAGES. 821
return it to the pot. Do this several times. This is to
free the nozzle of particles of coffee and egg which may
have lodged there. Place the coffee-pot where it will
keep warm, but not get so hot that the contents will
bubble. After it has stood for five minutes strain it into
a hot coffee-pot, and send to the table at once.
This gives a rather strong coffee, and yet it is not
strong enough for some people. More or less water may
be used, as the drink may be liked strong or weak.
* Here is another way to boil coffee : Soak a piece
of isinglass, about two inches square, in half a gill of
cold water. Put the coffee in the pot, and add the boil-
ing water. Place it on the fire, and when it boils, stir
in the soaked isinglass. Set back where it will simmer
for ten minutes, and at the end of that time, strain and
serve.
* Still another way is to put the coffee in a thin flannel
bag. Place this in the coffee-pot, and add the boiling water.
Place the pot in a saucepan of boiling water, and cook for
ten or fifteen minutes, having the water in the saucepan
boil all the time.
* Filtered Coffee.
Page 434 · 2 recipe records on this page
Presented as published in 1887. 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
Wash the berries in cold water, and dry them by draining on a sieve for several hours. When dry, put them in a large dripping-pan, being careful not to have them more than half an inch deep. Place in a very moderate oven, and close the door. Stir every five minutes until the berries are a rich dark brown, which should be in about an hour. To every quart of the coffee add a generous table-spoonful of butter. Stir well, and return to the oven for five minutes. Beat the whites of two eggs till light but not dry. Take the coffee from the oven and stir in these beaten whites. Mix very thoroughly. Put the coffee in a tin box or in self-sealing jars.
A word of caution : In roasting the coffee great care must be taken that no part of it shall get scorched. Stir every time from the sides, bottom, and corners.
* Boiled Coffee.
There are many methods of making coffee, but the simplest is the best. Coffee made in the French biggin is smooth, clear, and of good flavor. That which is boiled is cleared with various substances. It has a different flavor from the filtered coffee. Many people use the boiled coffee for breakfast and the filtered coffee for dinner.
Put one cupful of roasted coffee into a small fryingpan, and stir it over the fire until hot, being careful not to burn it. Grind the coffee rather coarse, and put it in a common coffee-pot. Beat one egg well, and add three table-spoonfuls of cold water to it. Stir this mixture into the coffee. Pour one quart of boiling water on the coffee, and place the pot on the fire. Stir the coffee until it boils, being careful not to let it boil over ; then place on the back of the stove where it will just bubble for ten minutes, Pour a little of the coffee into a cup, and
return it to the pot. Do this several times. This is to free the nozzle of particles of coffee and egg which may have lodged there. Place the coffee-pot where it will keep warm, but not get so hot that the contents will bubble. After it has stood for five minutes strain it into a hot coffee-pot, and send to the table at once.
This gives a rather strong coffee, and yet it is not strong enough for some people. More or less water may be used, as the drink may be liked strong or weak.
* Here is another way to boil coffee : Soak a piece of isinglass, about two inches square, in half a gill of cold water. Put the coffee in the pot, and add the boiling water. Place it on the fire, and when it boils, stir in the soaked isinglass. Set back where it will simmer for ten minutes, and at the end of that time, strain and serve.
* Still another way is to put the coffee in a thin flannel bag. Place this in the coffee-pot, and add the boiling water. Place the pot in a saucepan of boiling water, and cook for ten or fifteen minutes, having the water in the saucepan boil all the time.
* Filtered Coffee.
Records on this page
Roasted CoffeeBoiled Coffee