Boiled Coffee
Instructions
Allow one tablespoon of coffee to each cup of boiling water. Mix coffee with two tablespoons of cold water. Clean egg shells and put in the pot. Allow this to come to a boil and add boiling water, bring to a boil and boil for one minute; add a tablespoon of cold water to assist the grounds in settling. Stand the pot where it will keep hot, but not boil, for five minutes; then serve at once, as coffee allowed to stand becomes flat and loses its aroma. Most cooks use a clean shell or a little of the white of an egg if they do not use the whole. Others beat the whole egg, with a little water, but use only a part of it, keeping the rest for further use in a covered glass in the ice-chest. Cream is usually served with coffee, but scalded milk renders the coffee more digestible than does cream. Fill the cup one-fourth full of hot scalded milk; pour on the freshly made coffee, adding sugar.
Source
The International Jewish Cook Book (1919).
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