Boiled Coffee
A historical recipe from The royal baker and pastry cook, by Royal Baking Powder Company (1902).
A historical recipe
The royal baker and pastry cook: A manual of practical cookery, by Royal Baking Powder Company (1902). Project Gutenberg eBook #73744.
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.
Credit
From The royal baker and pastry cook, by Royal Baking Powder Company (1902). Digitised by Project Gutenberg, eBook #73744 (https://www.gutenberg.org/ebooks/73744). 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.
- Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.
Ingredients
- 1 quart freshly boiling water
- 3 tablespoons cold water
- 1 raw egg
Method
- For 4 heaping tablespoons ground coffee allow 1 quart freshly boiling water and ½ white 1 raw egg.
- Mix the egg white with 3 tablespoons cold water, beating with fork.
- Add coffee and stir till well wet.
- Scald coffee-pot, put in prepared coffee.
- Pour in boiling water, cover spout, and boil 5 minutes.
- Pour in quickly ¼ cup cold water, let stand 3 minutes to settle.
- Strain into hot pot or have strainer on table.
Plating
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