rye coffee
(from F. W. Claussen in the Charleston, South Carolina Mercury, February 8, 1862)
Ingredients:
Instructions:
Ingredients:
rye grains
Instructions:
Take rye, boil it, but not so much as to burst the grain; then dry it, either in the sun, on the stove, or in a kiln, after which it is ready for parching, to be used like the real Coffee Bean. Prepared in this manner, it can hardly be distinguished from the genuine Coffee. The Rye when boiled and dried, will keep for any length of time, so as to have it ready whenever wanted for parching.
Bringing the