Filtered Coffee
A classic dish, straight from an open, credited source.
Ingredients
US
Metric
- (_French or Percolated_)
- 1 cup coffee (finely ground)
- 6 cups boiling water
Steps
- Various kinds of coffee pots are on the market for making filtered coffee. They all contain a strainer to hold coffee without allowing grounds to mix with infusion. Some have additional vessel to hold boiling water, upon which coffee-pot may rest.
- Place coffee in strainer, strainer in coffee-pot, and pot on the range. Add gradually boiling water, and allow it to filter. Cover between additions of water. If desired stronger, re-filter. Serve at once with cut sugar and cream.
- Put sugar and cream in cup before hot coffee. There will be perceptible difference if cream is added last. If cream is not obtainable, scalded milk may be substituted, or part milk and part cream may be used, if a diluted cup of coffee is desired.
Nutrition (estimated, per serving)
| Calories | 151 |
|---|---|
| Protein | 5.0 g |
| Fat | 3.5 g |
| Carbs | 25.0 g |
| Fiber | 0.0 g |
| Sodium | 100 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States