French Coffee
A historical recipe from Directions for Cookery, in its Various Branches, by Eliza Leslie (1840).
A historical recipe
Directions for Cookery, in its Various Branches, by Eliza Leslie (1840). Project Gutenberg eBook #9624.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Directions for Cookery, in its Various Branches, by Eliza Leslie (1840). Digitised by Project Gutenberg, eBook #9624 (https://www.gutenberg.org/ebooks/9624). 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.
France. Associated with France by a demonym leading its title: French (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- To make coffee without boiling, you must have a biggin, the best sort of which is what in France is called a Grecque.
- They are to be had of various sizes and prices at the tin stores.
- Coffee made in this manner is much less troublesome than when boiled, and requires no white of egg or isinglass to clear it.
- The coffee should be freshly roasted and ground.
- Allow two cupfuls of ground coffee to sis cupfuls of boiling water.
- Having first scalded the biggin, (which should have strainers of perforated tin, and not of linen,) put in the coffee, and pour on the water, which should be boiling hard at the time.
- Shut down the lid, place the pot near the fire, and the coffee will be ready as soon as it has all drained through the coarse and fine strainers into the receiver below the spout.
- Scald your china or silver pot, and pour the coffee into it.
- But it is best to have a biggin in the form of an urn, in which the coffee can both be made and brought to table.
- For what is called milk coffee,--boil the milk or cream separately;
- bring it to table in a covered vessel, and pour it hot into the coffee, the flavour of which will be impaired if the milk is boiled with it.