| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Beverages, Crocker |
1 |
Servings |
INGREDIENTS
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|
See Below |
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|
Servings |
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|
(2/3 cup Ground |
INSTRUCTIONS
Measure regular-grind coffee into a clean cloth sack; fill only half full
to allow for expansion of coffee and free circulation of water. (Soak and
rinse sack thoroughly before using.) Tie sack, allowing sufficient length
of cord for fastening to handle of kettle.
Heat measured amount of cold water to full rolling boil; reduce heat. Tie
sack to handle; submerge in water. Keep kettle over low heat. Brew, pushing
sack up and down frequently for proper extraction, 6 to 8 minutes. When
coffee is done, remove sack, permitting all extract to drain into kettle.
QUANTITY COFFEE CHART
People each) Coffee Water
12 23 2 cups 4 quarts
25 46 4 cups 8 quarts
Note: For 25 people, based on half the people using cream and sugar, you
will need 1 1/2 cups cream (1 tb per cup) and 1/2 cup or 25 cubes sugar (1
ts per cup).
Source: Betty Crocker's Cookbook, 6th Edition
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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