English Coffee
A historical recipe from What to drink, by Stockbridge, Bertha E. L. (Bertha Edson Lay) (1920).
A historical recipe
What to drink: The blue book of beverages; recipes and directions for making and serving non-alcoholic drinks for all occasions, by Stockbridge, Bertha E. L. (Bertha Edson Lay) (1920). Project Gutenberg eBook #76921.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
United Kingdom
This recipe is known as British, but other nations also prepare similar recipes.
Credit
From What to drink, by Stockbridge, Bertha E. L. (Bertha Edson Lay) (1920). Digitised by Project Gutenberg, eBook #76921 (https://www.gutenberg.org/ebooks/76921). Public domain in the USA; its status may differ elsewhere.
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.
Ingredients 3 ingredients
- two ounces of moderately fine ground coffee
- a spoon until
- a pint of boiling water
Method
- After the recipe of M.
- Soyer, a former chef of the Savoy.
- Place two ounces of moderately fine ground coffee in a stew-pan, and without adding water, hold over the fire, stirring with a spoon until the coffee is very hot.
- Pour over the coffee a pint of boiling water and cover closely;
- remove at once from fire and let stand for five minutes, then strain through a cloth, heat and serve with or without cream.
Plating
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