Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegangluten-freedairy-freenut-free
Filtered or Drip Coffee
From Boston Cooking-School cook book, 1896
Serves 1
A modern interpretation · AI-generated from the original record
Ingredients
- 1 to 3 tablespoons coffee
- each cup water
Method
Place coffee in strainer part of drip coffeepot.
Pour on boiling water very slowly.
Cover closely and stand in warm place until coffee has filtered through.
Nutrition per serving
0Calories
0 gProtein
0 gCarbs
0 gFat
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 16. The excerpt below is the record exactly as published.
FILTERED OR DRIP COFFEE Use 1 to 3 tablespoons coffee (finely ground) to each cup water
Cook this with the app: pantry check, scaling, and the assistant.