A slowly bubbling coffee pot makes this sample a useful introduction to the book's attention to ordinary kitchen routines. It is a percolator method, not a universal ratio for every brewing device.
Ingredients from the selected recipe
- 1½ to 2 tablespoons medium-ground coffee for every cup of water
Method
- Put hot or cold water in the bottom of the percolator and coffee in the basket; do not pour the water over the grounds.
- Percolate slowly for 10 minutes without a hard boil. For a small amount in a large percolator, use just enough heat to bubble water over the grounds.
- Serve right away.
Modern reading and kitchen notes
The edition describes a fairly strong cup. Follow your percolator's safety instructions, especially for electric models, rather than treating the old range placement as appliance advice. Ground size and equipment affect flavor; do not transfer the ten-minute method to an espresso machine.
Before you begin
Read the complete method and prepare suitable equipment before mixing. Keep any adaptation separate from the source instructions. Missing yields, pan sizes, or times are not silently filled with invented values. Use current food-safety guidance rather than assuming every historical kitchen habit is appropriate today.
Source and safety references
The edition names Nell B. Nichols’s The Farm Cook and Rule Book (1923). Its source and restoration notes are included in the complete book. This preview does not provide the paid PDF or any additional book recipes.
FDA: Handling Flour Safely · FoodSafety.gov: Safe Minimum Internal Temperatures · USDA: Leftovers and Food Safety