From an
1897
cook book
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1897
cook book
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.
.......A good cup of coffee, says a caterer, is made by taking 2/3 of the best Java for flavor and the remaining 1/3 of equal parts of Mocha for strength and Maracaibo for color. Boil fresh water in the porcelain-lined pot, then add the coffee. After the coffee has been on the fire for 1o minutes shake the pot slightly with a rotary motion and then let it stand for 5 minutes more. Serve with cream. Some people add an egg and others put a bit of fish skin with the coffee. An essential point to be remembered is that the best quality of coffee, and fresh water, are necessary. For hygienic reasons, hot water from the faucet must not be drawn, but cold water must be allowed to boil on the stove for the especial purpose of coffee.
.......A good cup of coffee, says a caterer, is made by taking 2/3 of the best Java for flavor and the remaining 1/3 of equal parts of Mocha for strength and Maracaibo for color. Boil fresh water in the porcelain-lined pot, then add the coffee. After the coffee has been on the fire for 1o minutes shake the pot slightly with a rotary motion and then let it stand for 5 minutes more. Serve with cream. Some people add an egg and others put a bit of fish skin with the coffee. An essential point to be remembered is that the best quality of coffee, and fresh water, are necessary. For hygienic reasons, hot water from the faucet must not be drawn, but cold water must be allowed to boil on the stove for the especial purpose of coffee.
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