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Louisiana Coffee

A historical recipe from Aunt Caroline's Dixieland recipes, by Emma McKinney, William McKinney (1922).

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A historical recipe

Aunt Caroline's Dixieland recipes, by Emma McKinney, William McKinney (1922). Project Gutenberg eBook #71119.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

United States

Known as an American recipe, with similar versions prepared across other nations.

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

  1. One heaping tablespoonful of coffee, a little white of egg, one cup of boiling water (Allow this quantity for each person).
  2. Scald the coffee pot, add the coffee, egg, and sufficient cold water to moisten.
  3. Mix well, add the boiling water and cook five minutes.
  4. Then place where it will keep hot, but not cook, for fifteen minutes.
  5. It is then ready to serve.

Plating

Cookware for this recipe

  • Saucepan
Source Public domain in the USA
Credit

From Aunt Caroline's Dixieland recipes, by Emma McKinney, William McKinney (1922). Digitised by Project Gutenberg, eBook #71119 (https://www.gutenberg.org/ebooks/71119). 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.