Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Coffee | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one pint vinegar
- quarter pound mustard while hot
- two tablespoons sugar
- one teaspoon salt
- one pint less of water than
- five pounds roasted coffee
- five gallons boiling water in a large coffee urn
- half pints ground coffee
- a pint of coffee leaving room to swell
- half cold
- one
- one equally as desirable
- one hundred
- six eggs
- one gallon of water
- vinegar
- mustard
- salt
- white pepper
Directions
Mrs. Olivia S. Hinman, Battle Creek, Mich.
One pint vinegar, boil, stir in a quarter pound mustard while hot, add two tablespoons sugar, one teaspoon salt, and one of white pepper ; let the mix- ture boil.
158 THE BUCKEYE COOK BOOK.
Buy coffee in the grain .to avoid adulteration, either raw, or in small quantities freshly roasted. The best kinds are the Mocha and Java, and some prefer to mix the two, having roasted them separately. West India coffee, though of a different flavor, is often very good.
Roast coffee with the greatest care — for here lies the secret of success in coffee-making — and in small qua,n- tities, as there is a peculiar freshness of flavor when newly roasted. Pick over carefully, wash and dry in a moderate oven, increase the heat and roast quickly either in the oven, or on top of the stove or range; in the latter case, stir constantly, and in the oven stir often, with a wooden spoon or ladle kept for this pur- pose. The coffee must be thoroughly and evenly roasted to a dark rich brown, not black, throughout, and free from any burnt grains, a few of which will ruin the flavor of a large quantity. It must be tender and brittle, to test which take a grain, place it on the the table, press with the thumb and if it can be crushed, it is done ; stir in a lump of butter while at is hot, or wait until about half cold, and then stir in a well beaten egg. This latter plan is very economi- cal, since your coffee will not need any further, clari-
DRINKS. 159
fying. Keep in a closely covered tin or earthen vessel. Never attempt other work while roasting coffee, but give it the entire attention. Grind not too fine, as needed, for the flavor is dissipated if it is long un- used after grinding even when under cover. If prop- erly roasted, coffee will grind into distinct, hard, and gritty particles, and not into a powder. " One for the pot " and a heaping tablespoon of ground coffee for each person, is the usual allowance. Mix well either with a part or the whole of an egg and enough cold water to thoroughly moisten it, place in a well scalded " coffee boiler," and pour in half the quantity of boiling water needed, allowing one pint less of water than .you have tablespoons of coffee. Boil rather fast five minutes, stirring down from the top and sides as it boils up, and place on back part of stove or range where it will just simmer for ten or fifteen minutes longer. When ready to serve add the remainder of the boiling water. Boiling coffee a great while makes it strong, but not so lively or agreeable. The National Coffee Pot is considered by many the best, but the " gude wife " can improvise one equally as desirable and much more simple. Make a sack of canton flannel or muslin, more than long enough to reach the bottom of the coffee pot, whip a wire around the top, place the coffee, either mixed with or without an egg, in the sack, pour on boiling water, turn down the top of sack over the nose of the coffee pot, securing it well so that none of the aroma can escape, close the lid tightly, let simmer, (not boil,) half an hour, raise the sack off the nose, but not out
160 THE BUCKEYE COOK BOOK.
of coffee pot, and pour for the table ; or, a simpler way is to roll a cloth tightly and stop up the nose or spout, thus keeping in all the coffee flavor.
" Coffee for one hundred " can be made in no way so good as the following : Take five pounds roasted coffee, grind and mix with six eggs, make small mus- lin sacks, and into each place a pint of coffee leaving room to swell ; put five gallons boiling water in a large coffee urn or boiler, having a faucet at the bottom ; put in part of the sacks and boil . two hours ; five or ten minutes before serving raise the lid, and add one or two more sacks, and if you continue serving several times, add fresh sacks at regular intervals, taking out from time to time those first put in, and filling up with boiling water as needed. In this way the full strength of the coffee is secured, and the fresh sup- plies impart that delicious flavor consequent on a few moments boiling.
To make coffee for twenty persons, use one and a half pints ground coffee and one gallon of water.