1532. Coffee A L'Eau, Whipped Cream

Infuse two ounces of fresh ground coffee in half a glass of water, and when the infusion is drawn off clear, put it to two ounces of sugar boiled to caramel, place it over hot ashes, and when the sugar is dissolved let it cool, then mix it and four ounces of powdered sugar, with the whipped cream. See that article.

1533. Coffee Au Jaune D'Euf

Put into a basin the yolk of an egg and some sugar, then gently pour over them one cup of coffee; carefully beat them together that they may be well mixed, add to them one cup of water, then put it into a bain marie to warm, keeping it constantly stirring with a spoon to prevent its curdling; when it is warm serve it out in cups.

1534. Coffee - To Give The Flavour Of Vanilla

Take a handful of oats very clean, and let them boil for five or six minutes in soft water, throw this away and fill it up with an equal quantity and let it boil for half an hour, then pass this decoction through a silk sieve and use it to make your coffee, which will acquire by this means the flavour of vanilla, and is very nice.

1535. Coffee Ice A L'Italienne

Infuse a quarter of a pound of coffee in a pint of double cream, boiling hot, for two hours, closely covered: half whip the whites of nine eggs, and having strained the cream from the coffee, mix it with them; add half a pound of powdered sugar, and put it over & gentle fire till it begins to thicken, then ice it.

1536. Coffee Frothed Or Whipped

Take a quarter of a pound of ground coffee, make a very strong infusion with it, and pass this through a straining-bag; having dissolved three quarters of a pound of powdered sugar in a pint of double cream, and the yolks of six eggs put in the coffee, of which there should be no more than three cups, and whipped as directed in froth cream.

1537. Coffee Jelly

Roast a quarter of a pound over a moderate fire to a fine yellow; take it from the fire, set aside the eighth part of it, and throw the rest into three glasses of nearly boiling water; cover it close, and let it cool. In the meantime boil half a glass of water and pour it over the small portion of coffee, which should be ground, add a little isinglass; when perfectly clear pour it to the other mixture. Having strained it through a silk sieve, filter the whole, and mix it with three quarters of a pound of clarified sugar and an ounce of isinglass, and half a glass of kirschwasser. Finish with ice.

1538. Parfait Amour Coffee

For four bottles of brandy take one pound of coffee in powder, a little salt, a little cinnamon, two cloves, then mix all together for twelve hours before you distil it; two pounds of sugar, two bottles and half a pint of water, clarified with whites of eggs filtered, through paper.