Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegangluten-freedairy-freenut-free
Coffee Brewing Methods
From The bride's cook book, 1915
Serves 1
Ensure the coffee pot is cleaned daily. Use a new bag for filtration each week.
A modern interpretation · AI-generated from the original record
Ingredients
- a tablespoonful coffee for each cup
- one for the pot
Method
For the Boiling Method, use medium ground coffee, pour boiling water over it, and let simmer for fifteen minutes.
For the Percolating Method, use finely ground coffee, allow it to percolate for fifteen to twenty minutes until the desired strength is achieved.
For the Filtration Method, place finely ground coffee in a bag suspended in the pot and pour boiling water over it.
Nutrition per serving
0Calories
0 gProtein
0 gCarbs
0 gFat
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 1. The excerpt below is the record exactly as published.
A TABLESPOONFUL COFFEE FOR EACH CUP AND ONE FOR THE POT
Cook this with the app: pantry check, scaling, and the assistant.