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Coffee, Nutritious
Colonial breakfast drink

Time: 5 minutes to boil, 5 minutes to settle.

Sufficient to make 1 large breakfast-cupful of coffee.

This coffee may be made still more nutritious by the addition of an egg well beaten, and put into the coffee-cup.

Ingredients
  1. 1/2 oz. of ground coffee
  2. 1 pint of milk

Directions
  1. Let the coffee be freshly ground
  2. Put it into a saucepan, with the milk, which should be made nearly boiling before the coffee is put in
  3. Boil both together for 3 minutes
  4. Clear it by pouring some of it into a cup, and then back again
  5. Leave it on the hob for a few minutes to settle thoroughly

Our great nurse Miss Nightingale remarks, that "a great deal too much against tea is said by wise people, and a great deal too much of tea is given to the sick by foolish people. When you see the natural and almost universal craving in English sick for their 'tea,' you cannot but feel that Nature knows what she is about. But a little tea or coffee restores them quite as much as a great deal; and a great deal of tea, and especially of coffee, impairs the little power of digestion they have. Yet a nurse, because she sees how one or two cups of tea or coffee restore her patient, thinks that three or four cups will do twice as much. This is not the case at all; it is, however, certain that there is nothing yet discovered which is a substitute to the English patient for his cup of tea; he can take it when he can take nothing else, and he often can't take anything else, if he has it not. Coffee is a better restorative than tea, but a greater impairer of the digestion. In making coffee, it is absolutely necessary to buy it in the berry, and grind it at home; otherwise, you may reckon upon its containing a certain amount of chicory, at least. This is not a question of the taste, or of the wholesomeness of chicory; it is, that chicory has nothing at all of the properties for which you give coffee, and, therefore, you may as well not give it."

Source: The Book of Household Management by Isabella Beeton (1859)


Recipe Page
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