Coffee
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United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 5 ingredients
Contains
Milk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- 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
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- Put two ounces of fresh-ground coffee, of the best quality, into a coffee pot, and pour eight coffee cups of boiling water on it.
- Let it boil six minutes, and return it;
- then put in two or three chips of isinglass, and pour on it one large spoonful of boiling water.
- Boil it five miffutes more, and set the pot by the fire for ten minutes to keep it hot: the coffee will then be of a beautiful clearness.
- Fine cream should always be served with coffee, and either pounded sugarcandy, or fine Lisbon sugar.
- If for foreigners, or those who like it very strong, make only eight dishes from three ounces.
- If not fresh roasted, lay it before the fire until perfectly hot and dry;
- or put the smallest bit of fresh butter into a preserving pan, and when hot, throw the coffee into it, and toss it about until it be freshened, but let it be quite cold before H~is ground.—But as coffee pos- Sesses a raw and astringent, quality, which, often disagrees with weak stomachs, and by being drank too _ warm is as frequently rendered unwholesome, the following is recommended as an improved method of ‘sweeten it to taste.
Plating
Cookware for this recipe
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Saucepan