Skip to content

New Orleans Coffee Brulo

A historical recipe from Famous old receipts used a hundred years and more in the kitchens of the North and the South, contributed by descendants, by Jacqueline Harrison Smith (1906).

A historical recipe

Famous old receipts used a hundred years and more in the kitchens of the North and the South, contributed by descendants, by Jacqueline Harrison Smith (1906). Project Gutenberg eBook #77552.

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 Famous old receipts used a hundred years and more in the kitchens of the North and the South, contributed by descendants, by Jacqueline Harrison Smith (1906). Digitised by Project Gutenberg, eBook #77552 (https://www.gutenberg.org/ebooks/77552). 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.

United States. Associated with United States by a place in its title: new orleans (confidence 0.65). "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.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  1. FROM “ANTOINE OF NEW ORLEANS”.
  2. Contributed by Houston Eldredge, Fortress Monroe, Va.
  3. A tray is brought to the hostess bearing a coffee urn, a silver bowl with a wide mouth, a small ladle, a little flask of brandy, a small dish of loaf sugar, another of whole spices, and still another with the peel of a mandarin orange minced fine.
  4. Put in the bowl a lump of sugar for each person, a tablespoonful of whole cloves, three stalks of cinnamon broken up, and the orange peel.
  5. Cover all this with the brandy, light it, let it burn, stirring it occasionally.
  6. When the flame disappears, pour in the coffee, which must be black and strong, till the bowl is full.
  7. Stir once more and ladle out the brew into coffee cups.
  8. The only thing to make this a complete success is the wide mouthed bowl.
  9. Be sure to use one in which the heat is not confined.