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
Percolated Coffee
From Boston Cooking-School cook book, 1896
Serves 1
If using electric percolator, remove connection 3 times to slow up process.
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 percolator.
Add cold or boiling water.
Set over heat and percolate gently for about 10 minutes.
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.
Percolated Coffee or Filtered Coffee. 38 THE BOSTON COOKING-SCHOOL COOK BOOK COFFEE FOR TWO Mix 1 cup ground coffee with 1 egg, slightly beaten, and crushed shell. To 14 of this amount add 4 cup cold water. Turn into a scalded coffeepot, add 1 pint boiling water and boil 3 minutes. Let stand over low heat 10 minutes. Keep remaining coffee and egg closely covered in refrigerator. FILTERED OR DRIP COFFEE Use 1 to 3 tablespoons coffee (finely ground) to each cup water
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