Café au Lait
A historical recipe from Housekeeping in Old Virginia, by Marion Cabell Tyree (1878).
A historical recipe
Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Project Gutenberg eBook #42450.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 5 ingredients
- 1 cup German chiccory
- 2 cups ground coffee
- three pints boiling water
- a pinch of isinglass
- a cup boiling milk
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.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- 1 cup German chiccory.
- 2 cups ground coffee.
- Put in three pints boiling water with a pinch of isinglass, boil five minutes and allow it to settle, or, if made in a percolator it will be better.
- Use three-quarters of a cup boiling milk and one-quarter of strong coffee, with sugar to suit the taste.--Mrs.
- J.
- W.
- S.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife