From a Tyrconnell Heritage Society book called
12 Days of Christmas
12 Days of Christmas
100 CUPS OF
COFFEE
Recipe
given to Marion (Davy) Foreman by her mother Ida (Wilton) Davy. Submitted by Laurine Foreman and Angela
(Foreman) Bobier, daughter and granddaughter of Marion and granddaughter and
great granddaughter of Ida. Since Ida
was an active member of the Wallacetown Women’s Institute it is quite probable
that this recipe was used for meetings and also for serving customers at Davy’s
Garage and Restaurant in Wallacetown.
18
qts cold water
8
cups coffee
2
tbsps salt
1
tsp any mustard may be added
Put coffee into cheese cloth bags
(double thickness). Leave plenty of room
for coffee to swell. Fill about 1.4
full. Soak bags in cold water to cover
(be sure that the bags are well tied at neck with string, leaving enough string
to tie onto handle of coffee pot.) And add salt. Soak bags of coffee several hours (this
soaking is done in a large kettle).
Put 18 quarts of cold water into coffee
maker, bags of coffee and the water they have been soaking in, gather up all
strings and tie onto handle making sure all coffee bags are tied securely so
that no grounds escape. Add
mustard. Bring this to a boil and boil
for 5 to 10 minutes. Test coffee for
strength, if not strong enough leave for a few minutes longer to boil. Take out bags of coffee. Into kettle that they were soaked in pour
boiling water over them and this may be added to coffee in maker if
required.
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