Vintage Recipes

Cup of Coffee

Coffee

Roasting is necessary to develop the delightful aroma and flavor of coffee. Java coffee is considered finest. Mocha commands a higher price, owing to certain acidity and sparkle, which alone is not desirable; but when combined with Java, in proportion of two parts Java to one part Mocha, the coffee best suited to average taste is made.

Coffee is more stimulating than tea, although, weight for weight, tea contains about twice as much theine as coffee contains caffeine. The smaller proportion of tea used accounts for the difference. A cup of coffee with breakfast, and a cup of tea with supper, serve as a mild stimulant for an adult, and form a valuable food adjunct, but should never be found in the dietary of a child or dyspeptic.

Coffee taken in moderation quickens action of the heart, acts directly upon the nervous system, and assists gastric digestion.

Coffee, the seeds of the berry of the coffee tree, are roasted in order to develop the aroma. Tea and coffee should never be taken on an empty stomach unless for medicinal purposes. Coffee should be bought in small quantities and kept in air-tight cans.

Allow one tablespoonful to each cupful. Moisten with whole or half well beaten egg; pour on half pint cold water; let this come to boiling point; then fill up with boiling water. Stop up the nose of the coffee pot, and let stand on stove fifteen to twenty minutes.


Coffee

Filtered Coffee

The following two recipes are from The Settlement Cook Book, Milwaukee, 1901.

Place 1-cup coffee in strainer, strainer in coffee pot and pot over slow fire. Add gradually 6 cups freshly boiling water and allow it to filter or drip. Cover between additions of water. If desired stronger, refilter. Serve at once, with cut sugar, cream or scalded milk. Put sugar and cream in cup, then add the hot coffee.


Boiled Coffee

1 heaping teaspoon ground coffee to 1 cup of freshly boiling water
1 cup ground coffee to 1 quart freshly boiling water.
Mix the coffee with a clean eggshell and a little cold water, and place in a well aired coffee pot. Add the freshly boiling water, and boil five minutes. Let stand on back of stove ten minutes. Add one-half cup cold water.

Boiled Coffee II

1 cup coffee
1 cup cold water
1 egg
6 cups boiling water

Scald granite ware coffee pot. Wash egg, break, and beat slightly. Dilute with one-half the cold water, add crushed shell, and mix with coffee. Turn into coffee pot, pour on boiling water, and stir thoroughly. Place on front of range, and boil three minutes. If not boiled, coffee is cloudy; if boiled too long, too much tannic acid is developed. The spout of pot should be covered or stuffed with soft paper to prevent escape of fragrant aroma. Stir and pour some in a cup to be sure that spout is free from grounds. Return to coffee pot and repeat. Add remaining cold water, which perfects clearing. Cold water being heavier than hot water sinks to the bottom, carrying grounds with it. Place on back of range for ten minutes, where coffee will not boil. Serve at once. If any is left over, drain from grounds, and reserve for making of jelly or other dessert.

Coffee for One

Allow two tablespoons ground coffee to one cup cold water. Add coffee to cold water, cover closely, and let stand over night. In the morning bring to a boiling point. If carefully poured, a clear cup of coffee may be served.


Coffee made with an egg has a rich flavor which egg alone can give. Where strict economy is necessary, if great care is taken, egg may be omitted. Coffee so made should be served from range, as much motion causes it to become roiled. (The 1918 Fanny Farmer Cookbook)


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