Party
After-dinner coffee
Marion Harland’s original method for After-dinner coffee, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Make as directed in last recipe, allowing, however, three cupfuls of boiling water to one of freshly ground coffee, and run three times through the filter.
- Never pass cream with black coffee in after-dinner cups—“demi-tasses,” as the French, who taught us to drink it, call the dainty digestive agent.
- To ask for cream in such a case is a gastronomic and social solecism.
Historical transcription
Source method
- 1
Make as directed in last recipe, allowing, however, three cupfuls of boiling water to one of freshly ground coffee, and run three times through the filter.
- 2
Never pass cream with black coffee in after-dinner cups—“demi-tasses,” as the French, who taught us to drink it, call the dainty digestive agent.
- 3
To ask for cream in such a case is a gastronomic and social solecism.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.