Good Coffee Recipes from 1911

Good Coffee Recipes from 1911

Mrs. Fritzer’s Good Coffee

First Prize

The busy housewife pressed for time and with a family of toilers, all lovers of good coffee, wants to know how to make “good coffee” in the simplest manner and quickest time possible and cannot bother with the more lengthy ways.  Therefore, she either pours the freshly boiled water on the ground coffee or starts it with cold water and allows it to come to a boil.  These two ways are undoubtedly the ones most universally used.  Others again mix the ground coffee with an egg before pouring on the water, but since their increased cost now often times omitted.  Others again settle the grounds by adding a little cold water after it has come to a boil.  This may settle the grounds but it is apt to change the flavor, as the freshly drawn water is not as pure nor as soft as boiled water and contains dregs.

A percolator or tea ball to hold the ground coffee is a convenience for, when the coffee has reached its desired strength, the percolator is removed and to the last cup is as good and uniform in strength as was the first cup.  A cloth used for the same purpose is not as sanitary nor as cleanly.

Coffee is, one might say, my sensitive.  It must be prepared in a scrupulously clean vessel, whether it be the usual coffee pot or the more shallow cooking pot.  The coffee pot because of its shape and depth is harder to keep clean.  An ordinary enameled pot with a cover is more easily cleansed and is always bright and shining when ready for use.  The flavor, quality and strength depends on three things: (1) Cleanliness of vessel used.  (2) Freshness and purity of the water.  (3) Kind, quantity and quality of the ground coffee.

Freshly boiled water is soft and pure, and more fit to drink than unboiled water.  A pinch of salt is as necessary to the making of good coffee as is fresh, pure water.  The salt takes away the flat, raw-like taste and makes the coffee more palatable.  It adds to the flavor and when thin or skimmed milk is used give it a cream-like flavor.

To make: 1. A perfectly clean and scalded pot and cover (enameled cooking pot with handle preferred).  2. Upon 4 heaping tablespoonsfuls of ground coffee pour 1 quart of freshly boiled water.  3. Add a pinch or knife tip of salt.  $. Let come to a boil.  5. Stir once to dissolve froth, place cover on pot and allow to boil one minute.  6. Now set aside to draw (about 5 minutes), and when enough coffee has been extracted strain into hot coffee pot, or use strainer at table.  If a percolator to tea-ball is used, remove same after coffee has drawn a desired time.  Mrs. R. K. Fritzer, 241 Louie-st.  Source: The Dayton Herald – 26 Jan 1911.

Mrs. Fritzen's Good Coffee

 

Mrs. Pickle’s Good Coffee

Second Prize

1 cup ground coffee, 1 egg, 1/8 teaspoonful salt, 1 cup cold water, 6 cups boiling water.  Wash the egg, crush the shell, beat all slightly; mix with coffee, add salt and one-half cup of cold water, turn this mixture into coffee pot, previously scalded; add the boiling water, mix well, stop up the spout, place on the stove and bring to the boiling point and boil three minutes, stir down and add the remaining one-half cup of cold water, place on back of stove and keep hot, but not boil.  If for a small family only part of the coffee mixed with the egg needed be used; the rest can be set in a cool place and used as needed.  Add water according to coffee used.  I have always found this satisfactory.  Mrs. Katherine Pickle, 17 Orchard-av., Dayton, Ohio, January 21, 1911.

Mrs. Pickle's Good Coffee

 

Mrs. Auckerman’s Good Coffee

Third Prize

For every cup of coffee wanted use one heaping teaspoonful of fine ground coffee.  Scald the coffee pot before putting the coffee into it.  Be sure the water is boiling, measure the number of cups wanted, and pour into the coffee and let it come to a boil.  Set back on the stove and let it keep very hot for ten minutes, then clear with a dash of cold water.  The mixing of the ground coffee with the white of an egg before the water is pour on insures a clear coffee without the cold water and adds to its richness.  Mrs. Wm. Auckerman, 22 Spring-st., Dayton, Ohio.

Mrs. Auckerman's Good Coffee

 

Mrs. Eye’s Good Coffee

Fourth Prize

The following is my recipe for coffee: Take 4 heaping tablespoons of ground coffee, allow 1 quart of freshly boiling water and the white of 1 raw egg.  Mix the egg with 3 tablespoons of cold water, beating with a fork.  Add the dry coffee and stir until wet.  Scald granite coffee pot, put in prepared coffee, pour in boiling water, cover spout, and boil 4 minutes.  Pour in quickly 1/4 cup of cold water, let stand 3 minutes to settle.  Strain and it is ready to serve.  Mrs. Mary Eyer, 147 Maple-st.

Mrs. Eyer's Good Coffee

 

Mrs. Roussel’s Good Coffee

Fifth Prize

Being with good coffee and a clean coffee pot.  To four heaping tablespoons of freshly ground coffee add three pints of boiling water.  Bring to the boiling point, then set aside for three minutes.  Stir down gently the coffee that has gathered on the top.  Return to the fire and bring again to the boiling point, then place the pot on a low simmer or the back of the range until ready to serve.  Coffee made strictly according to these directions will be clear without using the white of an egg and will preserve all its aroma and taste.  Mrs. Albert Roussel, 233 Audubon Park, City.

Mrs. Roussel's Good Coffee

 

Mrs. Lorah’s Good Coffee

Sixth Prize

Take as many cups of cold water as coffee wanted; for each cup of coffee take two teaspoonfuls of coffee, mix with an egg and add to the cold water and let come to a boil.  Never put coffee into hot water or sit on the stove and cook.  Mrs. Geo. Lorah, 810 E. Richard-st.

Mrs. Lorah's Good Coffee

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