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Turkish Coffee

A historical recipe from What to drink, by Stockbridge, Bertha E. L. (Bertha Edson Lay) (1920).

A historical recipe

What to drink: The blue book of beverages; recipes and directions for making and serving non-alcoholic drinks for all occasions, by Stockbridge, Bertha E. L. (Bertha Edson Lay) (1920). Project Gutenberg eBook #76921.

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 What to drink, by Stockbridge, Bertha E. L. (Bertha Edson Lay) (1920). Digitised by Project Gutenberg, eBook #76921 (https://www.gutenberg.org/ebooks/76921). 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.

Turkey. Associated with Turkey by a demonym leading its title: Turkish (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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Method

  1. A heaping dessertspoonful of powdered coffee is added to one small cupful of cold water.
  2. This is brought to a boil, and the coffee and grounds are poured into the cup.
  3. Turkish coffee is drunk grounds and all, without cream or sugar.