Vienna Coffee
A historical recipe from The royal baker and pastry cook, by Royal Baking Powder Company (1902).
A historical recipe
The royal baker and pastry cook: A manual of practical cookery, by Royal Baking Powder Company (1902). Project Gutenberg eBook #73744.
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 The royal baker and pastry cook, by Royal Baking Powder Company (1902). Digitised by Project Gutenberg, eBook #73744 (https://www.gutenberg.org/ebooks/73744). 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.
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Ingredients
Method
- Equal parts Mocha and Java coffee;
- allow 1 heaping tablespoon of coffee to each person, and 2 extra to make good strength.
- Mix 1 egg with grounds, pour on coffee ½ as much boiling water as will be needed, let coffee froth, then stir down grounds and let boil 5 minutes;
- then let coffee stand where it will keep hot, but not boil, for 5 or 10 minutes, and add rest of water.
- To 1 pint cream add white of an egg, well-beaten;
- this is to be put in cups with sugar, and hot coffee added.