Coffee
From A manual of home-making (1920).
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A historical recipe
A manual of home-making, by Martha Van Rensselaer and Flora Rose (1920).
United States
Known as an American recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
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.
Method
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- The standard kinds of coffee include Mocha, Java, Maracaibo, Santos, Rio, and Bogota.
- Adulterants are seldom found in coffee that is unground, or in the whole berry.
- Ground coffee is sometimes adulterated with cereal or chicory root.
- A mild coffee is improved by the addition of dried chicory root, roasted.
- Unadulterated ground coffee should be free from dust and chaff.
- When a teaspoon I of ground coffee is stirred into a half glass of cold water, there should be little discoloration of the water and few grains should j.
- sink to the bottom.
Plating
Cookware for this recipe
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Wooden spoon