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
Steeped Coffee
From The farm cook & rule book, 1923
Serves 1
A modern interpretation · AI-generated from the original record
Ingredients
- 1 tablespoonful of medium fine ground coffee
- 1 extra tablespoonful of coffee
- for every cupful of water
Method
Place the coffee in the pot and pour the boiling water over it.
Steep for 5 minutes or longer, according to taste, over a slow fire.
Settle with a dash of cold water and serve at once.
Nutrition per serving
0Calories
0 gProtein
0 gCarbs
0 gFat
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.
Steeped Coffee Use 1 tablespoonful of medium fine ground coffee for every cupful of water. Add 1 extra tablespoonful of coffee
Cook this with the app: pantry check, scaling, and the assistant.