VINTAGE RECIPES

Mother Hubbard’s Cupboard

or

Canadian Cook Book. 1881

DRINKS

Substitute for cream in coffee

Beat an egg to a froth, add to it a piece of butter the size of a walnut, and turn the coffee on it gradually from the boiling pot into the one for the table, in which it should be previously put. It is difficult to distinguish the taste from fresh cream.

Coffee for fifty cups

Two quarts of coffee, four eggs, shells and all; mix this with two quarts of cold water and pour on ten quarts of boiling water. Let this boil five minutes. Take off and pour in one cup of cold water to settle it.

Chocolate

Put four ounces of chocolate in a sauce-pan, with enough cold water to prevent burning. Let it simmer gently a few minutes. When it comes to a boil, add one quart of boiling milk and one gill of cream. Let it boil gently five minutes.

Ginger Beer

Two ounces of tartaric acid, two pounds of white sugar, three quarts of water and the juice of one lemon, Boil these together five minutes; when nearly cold, add the whites of three eggs, well beaten with half a cup of flour and a half ounce of essence pf wintergreen or of lemon. Bottle and keep in a cold place. Take two tablespoons of this syrup and a quarter of a teaspoon of soda for a tumbler of water’ stir violently and drink.Use any essence for flavoring instead of wintergreen that you may prefer.

BEVERAGES

Vienna Coffee

Equal parts Mocha and Java coffee; allow one heaping tablespoon of coffee to each person, and two extra to make good strength; mix one egg with the grounds, pour on the coffee half as much water as will be needed, let the coffee froth, then stir down the grounds and let it boil five minutes; then let the coffee stand where it will keep hot, but not boil, for five or ten minutes, and add the rest of the water. To one pint of cream add the white of an egg, well beaten; this is to put in the cups with the sugar and the hot coffee added.

Koaka Coffee

Put into an ordinary tea or coffee pot the same quantity of K.O.K. as would be used of coffee, pour on sufficient boiling water to extract the strength, letting boil fifteen minutes, after which add enough boiling water for the requirements of the family, remove from the stove and let settle few moments; milk or cream and sugar to taste. It will be found to improve by long simmering on the stove, but be sure to let it settle before using. Do not throw away any of the clear liquid, but heat it up again and add to the next brewing; it is even better than the first.