Can't See Being a Coffee Drinker...

...in Victorian times. The fish skins would have done it.

  

Melissa’s first casual glimpse of John happened during her first day at Simons Mansion, in the morning room, where John sipped his coffee. Back home, Melissa’s mother plugged an electric percolator into the wall, but making fresh coffee in nineteenth century Munsonville was a little more complicated.

John’s Coffee

Dry coffee beans a long time before roasting. Roast it quickly, stirring constantly, or it will taste bitter. Add a chestnut-sized piece of butter and close tightly. Grind beans only when ready to use.

2 great spoonfuls coffee

1 pint hot water

1 egg OR 1 square fish skin (see below), to clarify coffee

½ teacup cold water

Mix coffee with the egg, pour on water, and boil for 10 minutes. Remove from heat and pour on cold water. Let sit for 5 minutes, then strain through cheesecloth and serve.

Fish Skin to Clarify Coffee

1 mild codfish, unsoaked

Remove skin and dry it in a warm oven, after bread is baked. Cut into squares. One square serves for 2 quarts of coffee and is put in at the beginning of its preparation. 

Adapted from Miss Beecher’s domestic receiptbook: designed as a supplement to her Treatise on domestic economy.

From "Memories in the Kitchen: Bites and Nibbles From 'Bryony'"

All proceeds benefit Big Brothers Big Sisters of Will and Grundy Counties. www.bbbswillgrundy.org

Order the cookbook at www.bryonyseries.com/Dalton_s_Dry_Goods.html