Iced Coffee

The "Queen" cookery books. No.2. ICES · Beaty-Pownall, S · 1902

Source: The "Queen" cookery books. No.2. ICES
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (9)

For the first Iced Coffee recipe

four large tablespoonfuls of freshly ground and roasted Mocha coffee ↝ Coffee, Cafe Mocha [Coffee]
a pint of freshly and absolutely boiling water ↝ Water, tap [Tap water]
2oz. or 3oz. of caster sugar ↝ Sugar, NFS [Sugars and honey]
half a pint of cream, or half cream and half new milk, slightly warmed ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

For the second Iced Coffee recipe

a quart of strong, clear coffee ↝ Coffee, espresso [Coffee]
4oz. sifted sugar ↝ Sugar, NFS [Sugars and honey]
a wineglassful of brandy (or maraschino) ↝ Brandy [Liquor and cocktails]
a lump of ice ↝ Icing, white [Jams, syrups, toppings]
whipped and iced cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Instructions (11)

Have ready a well-heated cafetière standing in a pan of boiling water, or in the bain-marie.
Put into the percolator four large tablespoonfuls of freshly ground and roasted Mocha coffee.
Pour gradually a pint of freshly and absolutely boiling water over the coffee.
Let it stand for ten minutes in the bain-marie at the side of the stove.
To each pint of coffee allow 2oz. or 3oz. of caster sugar (this must to some extent depend on taste), and half a pint of cream, or half cream and half new milk, slightly warmed.
Let it stand till cold.
Freeze it in the freezer till only just liquid enough to pour from the jug.
Stand it on the ice till wanted.

Second Iced Coffee recipe

Into a quart of strong, clear coffee put 4oz. sifted sugar and a wineglassful of brandy (or maraschino).
Leave this well banked up in ice and salt till wanted.
When about to serve, put in a lump of ice, and serve as it is or with an accompaniment of whipped and iced cream.

Original Text · last edited 4 days ago

Iced Coffee.—Have ready a well-heated cafetière standing in a pan of boiling water, or in the bain- marie, put into the percolator four large tablespoon- fuls of freshly ground and roasted Mocha coffee, and to this pour gradually a pint of freshly and abso- lutely boiling water, let it stand after this for ten minutes in the bain-marie at the side of the stove, then to each pint of coffee allow 2oz. or 3oz. of caster sugar (this must to some extent depend on taste), and half a pint of cream, or half cream and half new milk, slightly warmed, and let it stand till cold, then freeze it in the freezer till only just liquid enough to pour from the jug. Stand it on the ice till wanted.
Iced Coffee—Into a quart of strong, clear coffee put 4oz. sifted sugar and a wineglassful of brandy (or maraschino). Leave this well banked up in ice and salt till wanted, and when about to serve, put in a lump of ice, and serve as it is or with an accompani- ment of whipped and iced cream.
It must be borne in mind that the coffee must be first-rate in quality, freshly roasted and ground, be made with freshly boiled water, and be very clear. Coffee for icing purposes should always be very strong, as the icing reduces the flavour.

Notes

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