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Boiled Coffee

A historical recipe from The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering, by Florence Kreisler Greenbaum (1919).

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A historical recipe

The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc., by Florence Kreisler Greenbaum (1919). Project Gutenberg eBook #12350.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 2 ingredients

  1. one tablespoon of coffee
  2. two tablespoons of cold water

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. Allow one tablespoon of coffee to each cup of boiling water.
  2. Mix coffee with two tablespoons of cold water.
  3. Clean egg shells and put in the pot.
  4. Allow this to come to a boil and add boiling water, bring to a boil and boil for one minute;
  5. add a tablespoon of cold water to assist the grounds in settling.
  6. Stand the pot where it will keep hot, but not boil, for five minutes;
  7. then serve at once, as coffee allowed to stand becomes flat and loses its aroma.
  8. Most cooks use a clean shell or a little of the white of an egg if they do not use the whole.
  9. Others beat the whole egg, with a little water, but use only a part of it, keeping the rest for further use in a covered glass in the ice-chest.
  10. Cream is usually served with coffee, but scalded milk renders the coffee more digestible than does cream.
  11. Fill the cup one-fourth full of hot scalded milk;
  12. pour on the freshly made coffee, adding sugar.

Plating

Cookware for this recipe

  • Saucepan
Source Public domain in the USA
Credit

From The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering, by Florence Kreisler Greenbaum (1919). Digitised by Project Gutenberg, eBook #12350 (https://www.gutenberg.org/ebooks/12350). Public domain in the USA; its status may differ elsewhere.

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.