Presented as published in 1923. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegangluten-freedairy-freenut-free
Drip or Filtered Coffee
From The farm cook & rule book, 1923
Serves 4
Another way to make this coffee is to place the grounds in an unbleached muslin bag and pour hot water through this steadily.
A modern interpretation · AI-generated from the original record
Ingredients
- Va cupful finely ground coffee
- 4 cupfuls boiling water
Method
Put coffee into strainer or pot.
Gradually pour in the water, a half cupful at a time, keeping the pot covered between times.
The coffee may be poured through the grounds a second time if desired.
Nutrition per serving
175Calories
4 gProtein
38 gCarbs
1 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 3. The excerpt below is the record exactly as published.
Drip or Filtered Caffee Va cupful finely ground coffee 4 cupfuls boiling water
Cook this with the app: pantry check, scaling, and the assistant.