Known as a British recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Printed in United Kingdom: that says where the book was made, not where the dish comes from.
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
Chef Wood
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
To one ounce of coffee ground, add one and a half pint of water ;
mix both well together in a coffee pot or saucepan, and use a clean wooden spoon or stick, to stir the coffee on the fire until it comes to a boil ;
you then immediately lift it off, pour in a drop of cold water, give the bottom of the pot a tap on the hob to send the grouts to the bottom of the jitot, and allow the coffee to stand for a while in order to give it time to clear itself.
The best, and most economical plan is, to make your coffee overnight, ready for the next day's consumption.
United Kingdom
Saucepan
Wooden spoon