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 →
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.
Today's recipe comes from the the famous Boston Cooking School Cook Book by Fannie Farmer. My version is from 1924, but it was first published in 1896. I don't think I could drink double-strengthed coffee after dinner. It would be a long, sleepless night. But I do like how the author states that after a... Continue Reading →
What if he has discriminating tastes? Happy Monday! Okay, folks. I'm going to take issue with national coffee week, which our cousins across the pond get to enjoy - for an entire week - while we here in the U.S. get a measly national coffee day. Only one day??? Is that any way to pay homage... Continue Reading →
Yuban Coffee Advertisement. Coffee Monday. Happy Monday! More Fun Discoveries from Antique Cookbooks L’Eau de la Vie Recipe 1837 Coffee Monday: Washington’s Coffee British Wine Maker and Domestic Brewer Review ~1835
Yuban Christmas Coffee Advertisement. Coffee Monday. Happy Monday! More Fun Discoveries from Antique Cookbooks A Pickle Recipe for Elzerena 1877 Black Bean Soup 1924 Perfect Lunch Menu
Maxwell House Makes a Merry Christmas. Happy Monday! More Fun Discoveries from Antique Cookbooks A Pickle Recipe for Elzerena 1877 Black Bean Soup 1924 Perfect Lunch Menu