A historical beverage from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913).
Preserved exactly as written in the original source
Allow one heaping tablespoonful of coffee to each person and two extra to make good strength
Mix one egg with grounds
Pour on coffee half as much boiling water as will be needed
Let it froth, then stir down grounds, and let boil five minutes
Then let it stand where it will keep hot, but not boil, for five or ten minutes, and add rest of water
To one pint of cream add the white of an egg, well beaten
This is to be put in cups with sugar, and hot coffee added
Modern guidance to help you succeed with this vintage recipe
Mixing raw egg with coffee grounds creates a protein matrix that attracts and binds fine coffee particles during brewing, acting as a natural clarifying agent. The initial blooming phase with half the water allows CO2 to escape and ensures even extraction of coffee oils and solubles. The egg white whipped into cream creates a stable foam structure through protein denaturation, which holds its shape when hot coffee is added, producing the signature layered presentation of Vienna coffee.
The coffee must be made fresh and served immediately for best results. However, the sweetened cream and egg white mixture can be whipped up to 1 hour ahead and refrigerated, covered. Re-whisk briefly before serving if it has separated slightly.
This beverage is not suitable for storage and should be consumed immediately after preparation. The coffee will become bitter if held, and the cream mixture will separate and deflate. Leftover brewed coffee (without cream) can be refrigerated for up to 2 days and used for iced coffee applications.
AI-generated tips from Chef Cecil's culinary database
The coffee must be made fresh and served immediately for best results. However, the sweetened cream and egg white mixture can be whipped up to 1 hour ahead and refrigerated, covered. Re-whisk briefly before serving if it has separated slightly.
This beverage is not suitable for storage and should be consumed immediately after preparation. The coffee will become bitter if held, and the cream mixture will separate and deflate. Leftover brewed coffee (without cream) can be refrigerated for up to 2 days and used for iced coffee applications.
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