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Coffee

A historical recipe from Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920).

A historical recipe

Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920). Project Gutenberg eBook #17438.

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: curing or salting meat. Check current food-safety guidance before following this.

Source and licence

From Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920). Digitised by Project Gutenberg, eBook #17438 (https://www.gutenberg.org/ebooks/17438). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

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.

  • Curing. Old curing amounts and salts may be unsafe. Use current tested guidance.

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Ingredients

Method

  1. Many varieties abound in the market.
  2. Among the best is the Arabian, with Liberian and Maragogipo closely following.
  3. After the coffee is harvested the quality and the value depend on the care in curing and packing.
  4. Brazil supplies the United States with about 80 per cent, of all the coffee used.
  5. Mexico and Central America together furnish about 17 per cent., thus leaving about 3 per cent.
  6. from foreign countries.
  7. Various brands of coffee known by the housewife are: Mocha, Java, Rio, Santa Bourbon, Santa, Maracaibo, Bogota, Peaberry.
  8. The first named are the most expensive, the last named the cheapest.
  9. The word "blend" when used with coffee means a mixing of two or more varieties, producing a coffee of various strengths and of a smooth, mellow flavor.
  10. After the coffee is roasted it should be kept in air-tight cans.
  11. Grinding is the next important step, and this must be just right to get the full strength.
  12. Coffee coarsely ground is not desirable, as it requires a long time to infuse and is therefore wasteful.
  13. A medium fine grind will be found practical for those who use the old-style coffee pot.
  14. To filter, using the percolator, the coffee should be quite fine.
  15. The water falls continually over the coffee and produces a uniform cup.
  16. How to make good coffee, using the old-fashioned coffeepot: Place one level tablespoon of medium finely ground coffee in the pot for every cup desired;
  17. add the water and bring quickly to the boiling point.
  18. Stir with a spoon and then add a small pinch of salt and four tablespoons of cold water to settle the grounds.
  19. Let it stand in a warm place for five minutes;
  20. then serve.
  21. Percolator method: Place three-quarters of a level tablespoon of finely ground coffee in a percolator for each cup desired.
  22. Add the water and then place the pot on the fire.
  23. Let the coffee filter just four minutes after the first pumping of the water in the glass top shows a coffee color.
  24. This will produce an even, uniform cup of stimulating beverage.