Coffee
From Hand-book of practical cookery, for ladies and professional cooks (1868).
Source and licence
From Hand-book of practical cookery, for ladies and professional cooks (1868), printed page 47, digitised by the Internet Archive: https://archive.org/details/b20417366
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- four ounces of Mocha
- four ounces of one
Method
- It is simple to make coflee.
- Of course, when properly made, with good berries, the liquor is good.
- When good roasted coftee can be bought, it saves the trouble of roasting it, and is, or rather ought to be, cheaper than it can be done in a family.
- If coft'ee is roasted a long time before being used it loses much of its aroma, therefore a family ought not to roast more than it can use in about a week, while twenty or twenty-five pounds can be roasted at one time and by one person.
- Three or four different kinds, roasted separately, and properly mixed, make better coffee than one kind alone, A good proportion is : to one pound of Java add about four ounces of Mocha, and four ounces of one or two other kinds.
- Good coffee, as well as tea, is said to possess exhilarating properties.