Swedish egg coffee

Yield: 1 servings

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Anytime is coffee time in Lindsborg, Kansas, a town which has been called more Swedish than Sweden. Local resident Nancy Peterson gave us the following recipes. "This coffee is clear and has no bitter taste," she told us. "It reheats well. Most people drink it black and brew it in an enamel pot or saucepan." ⅓ cup ground coffee 1 egg 1 tbsp water 8 cups water, plus ½ cup Beat coffee and egg into a sludge with 1 tbsp of water. Bring 8 cups of water to a boil. Add the sludge and simmer for 7 minutes. Remove from the heat and add ½ cup cold water to settle the grounds.

Origin: Old Farmer's Almanac, Hearth and Home Companion for 1995.

Shared by: Sharon Stevens, Nov/94.

Submitted By SHARON STEVENS On 11-02-94

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