Skip to content

Beverages--coffee

A historical recipe from Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915).

A historical recipe

Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915). Project Gutenberg eBook #13545.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: raw egg. Check current food-safety guidance before following this.

Source and licence

From Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915). Digitised by Project Gutenberg, eBook #13545 (https://www.gutenberg.org/ebooks/13545). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

United States. Associated with United States by the book is about Pennsylvania Dutch cookery (Pennsylvania Dutch); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

  • Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  1. Scald coffee pot well before using (never use metal).
  2. Place in it five tablespoons ground coffee.
  3. (A good coffee is made from a mixture of two-thirds Java to one-third Mocha.) Beat up with the ground coffee one whole egg.
  4. Should the housewife deem this extravagant, use only the white of one egg, or peel off the white skin lining inside of egg shells and use.
  5. Add three tablespoons cold water and mix well together.
  6. Stand on range to heat;
  7. when hot add one quart of freshly-boiled hot water.
  8. Allow coffee to boil to top of coffee pot three times (about eight minutes), pour over one tablespoon cold water to settle.
  9. Stand a few minutes where it will keep hot, not boil.
  10. Place a generous tablespoon of sweet thick cream in each cup and pour coffee through a strainer over it.
  11. Always serve hot.
  12. A larger or smaller amount of coffee may be used, as different brands of coffee vary in strength and individual tastes differ, but five tablespoons of coffee, not too coarsely ground and not pulverized, to one quart of water, will be the correct proportions for good coffee.
  13. Use cream and you will have a delicious, rich, brown beverage not possible when milk is used.
  14. Better coffee may be made if whole grains of roasted coffee be bought, reheated in oven and freshly ground whenever used, rather finely ground but not pulverized.
  15. Coffee, when ground for any length of time, loses strength.
  16. If coffee is ground when purchased, always keep it in closely covered cans until used.
  17. Or buy green coffee berries and roast them in oven;
  18. when coffee has been roasted, stir one whole raw egg through the coffee berries;
  19. when dry, place in covered cans, then no egg will be needed when preparing coffee.
  20. As a substitute for cream, use yolk of fresh egg mixed with a couple tablespoonfuls of milk.