Presented as published in 1923. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Iced Coffee
From The farm cook & rule book, 1923
Serves 1
A modern interpretation · AI-generated from the original record
Ingredients
- Make a strong coffee infusion, using the recipe for Percolated or Boiled Coffee.
- A tablespoonful of whipped cream or vanilla ice cream may be added to every glass filled with iced coffee.
Method
Pour the beverage into a pitcher and allow to cool.
Serve iced with cream and sugar.
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.
Iced Coffee Make a strong coffee infusion, using the recipe for Percolated or Boiled Coffee. Pour the beverage into a pitcher and allow to cool. Serve iced with cream and sugar. A tablespoonful of whipped cream or vanilla ice cream may be added to every glass filled with iced coffee.
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