French Method of Making Coffee
A historical recipe from The Jewish Manual Practical Information in Jewish and Modern Cookery with a Collection of Valuable Recipes & Hints Relat, by Montefiore, Judith Cohen, Lady (1846).
A historical recipe
The Jewish Manual Practical Information in Jewish and Modern Cookery with a Collection of Valuable Recipes & Hints Relating to the Toilette, by Montefiore, Judith Cohen, Lady (1846). Project Gutenberg eBook #12327.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
- one ounce of the berries
- a pint of water
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- 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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- Take in the proportion of one ounce of the berries to half a pint of water, and grind them at the instant of using them.
- Put the powder into a coffee biggin, press it down closely, and pour over a little water sufficient to moisten it, and then add the remainder by degrees;
- the water must be perfectly boiling all the time;
- let it run quite through before the top of the percolator is taken off, it must be served with an equal quantity of boiling milk.
- Coffee made in this manner is much clearer and better flavored than when boiled, and it is a much more economical method than boiling it.
Plating
Cookware for this recipe
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Saucepan