Root Beer Lover
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|I remember my Boy Scout manual having a recipie for dandelion root coffee as a substitute for real coffee. You were supposed to char the roots and chop them fine then add them to boiling water. Can remember trying to do it once at home and thinking the stuff tasted horrible. Tasted like you'd taken a burning log and dunked it in a bucket of water and then removed it and immediately drank from the bucket. Of course to be fair I...
- Didn't know how to make coffee at the time
- Didn't dig up and char enough dandelion roots to make the stuff
- Add too much water to the amount of chopped roots I had
- Didn't strain the root out well enough
Years ago I did grab most of the original CWi cookbook which did contain a coffee section. Most of the recipes were from during the war and came from Georgie and SC.
COFFEE [ICE] CREAM
1 c. whole coffee beans, roasted light brown
1 qt. whole milk
yolks of 8 eggs
Toast two gills of raw coffee till it is a light brown, and not a grain burnt; put it hot from the toaster without grinding it, into a quart of rich, and perfectly sweet milk; boil it, and add the yelks of eight eggs; when done, strain it through a sieve and sweeten it; if properly done, it will not be discolored. [Freeze in ice cream freezer according to directions with machine.] The coffee [beans] may be dried, and will answer for making in the usual way to drink, allowing more for the quantity of water than if it had not gone through this process.
From The Virginia Housewife by Mary Randolph, 1824.
Take rye, boil it, but not so much as to burst the grain; then dry it, either in the sun, on the stove, or in a kiln, after which it is ready for parching, to be used like the real Coffee Bean. Prepared in this manner, it can hardly be distinguished from the genuine Coffee. The Rye when boiled and dried, will keep for any length of time, so as to have it ready whenever wanted for parching.
F. W. Claussen in the Charleston, SC Mercury, Feb. 8, 1862.
According to the Augusta Constitionalist, chiniquapins are said to be a very fair substitute for coffee. [Note: the chiniquapin is a tree nut that grows only in the south. It is said to resemble chestnuts.]
From the Yorkville, GA, Enquirer, Sept. 30, 1863.
POTATO AND PERSIMMON COFFEE
Save the seeds of the persimmon after they have been boiled, and you let out the slop; for they are excellent for coffee, rather stronger and rougher than the genuine Rio [South American coffee, usually
imported from Rio de Janeiro, Brazil] hence I mix two parts of dried potatoes to one of persimmon seeds. By the boiling the seeds are rid of all mucilaginous substances and just right for coffee or buttons. If you use them for buttons, the washerwoman will hardly break them with her battling stick. For coffee, they should be parched twice as long as any other substitute, so as to make them tender in the centre.
From the Confederate Baptist, Columbia SC, Nov. 18, 1863.
CANE SEED COFFEE
I have found from experiments I have made that the seed of the sugar cane (Sorgho Sucre), parched and ground as coffee, prepared in the usual way, but by being boiled a little longer, makes an excellent substitute for coffee. My own impression is that, if it were brought into general use, thousands would adopt its use, instead of coffee, even if coffee should again be offered at its former
lower prices, from the fact that all could grow and cultivate it with so little labor, and from its approaching so near the best Java.
From the Yorkville, SC, Enquirer, Jan. 21, 1863.
The preparation consists simply of the common English pea, picked from the vine when dry, and roasted to a dark cinnamon brown. The taste, says the Savannah Republican, is slightly pungent and most palatable, and we would not turn on our heel to exchange it for the genuine article. Try it.
From the Albany, GA, Patriot, June 30 1864. Reprinted in The Confederate Housewife, John Hammond Moore, editor.
BURNT SUGAR COFFEE
Take some brown sugar, says the New Orleans Picayune, and burn it perfect black. Then add hot water till it is reduced to the consistence of syrup, and put it in a bottle ready for use. For six persons, take five tablespoons of the liquid and put it in your coffee pot; then put in the dripper one tablespoonful of ground coffee, and drip the boiling water through the syrup, in such a quantity as suits your taste. It is now ready for the table, where it is prepared in the usual manner with milk and sugar. To the above proportions can be
added more coffee, if you have it to spare. The burnt syrup will keep any length of time. Care must be taken not to pour the burnt syrup through the dripper.
From the Milledgeville, GA Southern Federal Union, May 13, 1862.
Grape seeds, ground or crushed
Brew as for regular coffee
The seeds of grapes are very generally used in Germany as a substitute for coffee, and they make an excellent substitute. When pressed, they yield a quantity of oil, and afterwards, when boiled, furnish a liquid very similar to that of coffee. Its flavor is delicious. From Southern Field & Fireside, Augusta GA, Aug. 8, 1863. Reprinted in The Confederate Housewife by John Hammond Moore.
1 spoonful coffee
1 spoonful toasted corn meal
A very good coffee can be made, costing only 12 1/2 cents, by mixing one spoonful of coffee with one spoonful of toasted corn meal. Boil well and clear in the usual way. I have used it for two weeks, and several friends visiting my house say they could not discover anything peculiar in the taste of my coffee, but pronounced it very good. Try it, and see if we can't get along comfortably even
while our ports are blockaded by the would-be king.
Recipe submitted by a reader to the Sumter, SC, Tri-Weekly
Watchman, July 8, 1861