Coffee (Dunking Method)
Recipe No. 4 from the U.S. Army's WWII cookbook — Beverages. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Recipe No. 4 from the U.S. Army’s WWII cookbook — Beverages. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Directions
- Heat water in urn jacket as in steps 1 and 2 in recipe for coffee (urn method). Pour the 7½ gallons (30 No. 56 dippers) freshly boiling water into the urn. Place 3 pounds (3 No. 56 dippers) coffee in cloth bag; tie with a cord long enough to facilitate removal. Drop bag into the hot water in urn; tie cord to handle of urn. Reduce heat to keep water below the boiling point. Push coffee bag up and down to force water through the grounds. Brew 10 to 12 minutes. Remove coffee bag.
Notes
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 4, Beverages. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.