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
Picnic 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
Put coffee in coffee bag, add water, set over picnic fire and bring to boiling point 3 times.
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 17. The excerpt below is the record exactly as published.
PICNIC COFFEE Allow 1 to 3 tablespoons coffee to each cup water
Cook this with the app: pantry check, scaling, and the assistant.