An Introduction to Coffee 1856

Coffee from the 1850s. Coffee, like tea, should be an infusion, not a decoction. This month I am dedicating each Monday to coffee, the rich, dark brew that invigorates and never inebriates. In reading about coffee in various cookery books, we find that the beans are always purchased fresh. There is a great deal of... Continue Reading →

Coffee Monday: Frothed Cafe au Lait

Today's recipe comes from the New England Cook Book, by Marion Harland, Miss M. Parloa, Mrs. D.A. Lincoln, ad Thomas J. Murrey, 1905. This Frothed Cafe au Lait recipe uses whipped egg whites and powdered sugar. It seems almost decadent compared to our modern steemed milk today! Delicious.

Coffee Monday El Perco ~1911

Happy Monday! How about free coffee and wafers while you're shopping? El Perco - Is this short for The Perco(lator)? Very clever, indeed. More Fun Discoveries from Antique Cookbooks Camping Soup ~1910 Fried Quoits~1910 Lighthouse Kitchen ~1855

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