||[Aug. 16th, 2016|12:33 pm]
It is better to buy whole coffee and grind it yourself. Let the coffee pot be clean and free from the smell of stale coffee. Grind sufficient coffee fresh for use at one time, then stir it about with the white and shell of an egg, mixing them thoroughly. Or an egg may be mixed with half a pound of ground coffee, which is to be used as required, and the egg tends to preserve the aroma. Take a table-spoonful of coffee or less for each person, pour upon it as much boiling water as will be required, and boil it up as quickly as possible. Pour out a tea-cupful and put it back again, or pour the whole backwards and forwards several times. Take it from the fire and pour half a tea-cupful of quite cold water into it and let it stand five minutes by the fire; but do not let it boil again, before you transfer it to the coffee pot in which it is to be served. Do not shake it in doing this, as the egg shell and coffee powder will have settled at the bottom, and the liquid ought to be perfectly clear. A little isinglass is sometimes used instead of egg. Many insist that it is quite unnecessary to use the egg at all. Loaf sugar and boiled milk should be served with it, allowing each person to suit their own taste.|
Jennie June's American Cookery Book.
New York: The American News Co., 1870.