Barrycdog
Major
- Joined
- Jan 6, 2013
- Location
- Buford, Georgia
http://www.uttyler.edu/vbetts/southern_field_and_fireside.htm
SOUTHERN FIELD AND FIRESIDE [AUGUSTA, GA], February 4, 1860, p. 295, c. 3
Recipe for Making Good Coffee.
Take, of first quality,
1 lb. Mocha,
2 lbs. Martinique, (West Indian,)
2 lbs. Bourbon or Java.
Parch each kind, separately, in a revolving cylinder, till the grains are about the color of chesnuts [sic], or dark Mahogany.
Let the parched coffee cool, spread out on a waiter.
Mix the five lbs. thoroughly together, and then bottle the coffee and keep it corked; or put it in some other vessel that will perfectly exclude the air.
Every morning, a few minutes before breakfast, grind two ounces of your bottled coffee in a fine mill; place it properly over the strainer in your coffee pot, press it down pretty closely and pour on it one point [sic] of boiling water. Pass thus the water (made again to boil) twice through the coffee, keeping covers on as much as possible, shaking as little as possible, and no stirring.
You have now three cups of limpid, strong, amber-colored coffee. Pour your coffee into the drinking cup; sweeten to your taste with loaf-sugar, and no more water, but dilute only with good fresh milk, or cream, hot as possible short of boiling.
Then, drink coffee that is coffee.
If you would be economical—after breakfast boil rapidly for six or seven minutes, in a little more than one pint of water, your coffee grounds. Let it settle for five minutes; pour off the water carefully into a bottle, and cork it up, to be used next morning instead of pure water, to make your coffee in the manner above described.
SOUTHERN FIELD AND FIRESIDE [AUGUSTA, GA], February 4, 1860, p. 295, c. 3
Recipe for Making Good Coffee.
Take, of first quality,
1 lb. Mocha,
2 lbs. Martinique, (West Indian,)
2 lbs. Bourbon or Java.
Parch each kind, separately, in a revolving cylinder, till the grains are about the color of chesnuts [sic], or dark Mahogany.
Let the parched coffee cool, spread out on a waiter.
Mix the five lbs. thoroughly together, and then bottle the coffee and keep it corked; or put it in some other vessel that will perfectly exclude the air.
Every morning, a few minutes before breakfast, grind two ounces of your bottled coffee in a fine mill; place it properly over the strainer in your coffee pot, press it down pretty closely and pour on it one point [sic] of boiling water. Pass thus the water (made again to boil) twice through the coffee, keeping covers on as much as possible, shaking as little as possible, and no stirring.
You have now three cups of limpid, strong, amber-colored coffee. Pour your coffee into the drinking cup; sweeten to your taste with loaf-sugar, and no more water, but dilute only with good fresh milk, or cream, hot as possible short of boiling.
Then, drink coffee that is coffee.
If you would be economical—after breakfast boil rapidly for six or seven minutes, in a little more than one pint of water, your coffee grounds. Let it settle for five minutes; pour off the water carefully into a bottle, and cork it up, to be used next morning instead of pure water, to make your coffee in the manner above described.
Forum Host
Bringing the