1877 - Buckeye Cookery

Making Coffee

DDV CULINARY

"One for the pot" and a heaping table-spoon 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,
pour in half the quantity of boiling water needed,
allowing one pint less of water than there are table-spoons of coffee.
Roll a cloth tightly and stop up the nose or spout, thus keeping in all the coffee flavor.
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 only simmer for ten or fifteen minutes longer.
When ready to serve add the remainder of the boiling water.
Coffee boiled a long time is strong, but not so well flavored or agreeable as when prepared as above.